Serve this flavorful chicken chowder with cornbread, crusty rolls, or biscuits, along with a sandwich or tossed salad.
Ingredients:
- 4 tablespoons butter
- 1 large onion, finely chopped
- 1/2 cup chopped celery
- 1/4 cup chopped red bell pepper
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 1 large baking potato, peeled and diced
- 1 1/2 to 2 cups diced cooked chicken
- 1 pound asparagus, woody ends removed, sliced in 1/2-inch lengths
- 2 cups heavy cream
- 1 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- 1 tablespoon freshly chopped parsley
Preparation:
In a large saucepan, heat butter over medium-low heat. Saute the onion and celery for about 3 minutes; add bell pepper and cook for 1 minute longer. Stir in flour until well blended. Add chicken broth and stir to blend. Add diced potato and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until potato is just tender. Add the asparagus and chicken; cook just until asparagus can be easily pierced with a fork. Add cream and the salt and pepper, to taste. Stir in parsley just before serving.
Serves 6.
Serves 6.
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