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Chicken and Asparagus Chowder

User Rating 5 Star Rating (3 Reviews)


Chicken and Asparagus Chowder

Chicken and Asparagus Chowder

Diana Rattray
Serve this flavorful chicken chowder with cornbread, crusty rolls, or biscuits, along with a sandwich or tossed salad.


  • 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


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.

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User Reviews

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 5 out of 5
Delicious and Simple!, Member TYJ0419

I made this on January 17, 2009 and it was delicious.. . . ! I will definely make again. It was very easy to put together and didn't take very long to complete. I did make one slight change. When it was time to add the chicken, instead of adding diced chicken, I added thinly sliced bite size strips from a large uncooked boneless chicken breast adding along with asparagus. Chicken cooked completely and was very tender.

2 out of 2 people found this helpful.

See all 3 reviews

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