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–+ servings
Creamy Asparagus Chowder

Creamy Asparagus Chowder: Your Cozy Comfort Food Fix

Delight in this Creamy Asparagus Chowder, a quick and comforting dish perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 medium Onion Chopped finely for an even flavor base.
  • 2 sticks Celery Adds aromatic crunch and flavor depth.
  • 2 tablespoons Butter Provides richness; substitute olive oil for a dairy-free version.
  • 2 cloves Garlic Minced, essential for the chowder’s aromatic flavor profile.
  • 1 tablespoon All-Purpose Flour Used for thickening; can be replaced with cornstarch for a gluten-free option.
For the Chowder
  • 2 cups Potatoes Cubed, adds heartiness; starchy varieties like russets work best.
  • 2 cups Whole Milk Creaminess; switch to coconut or almond milk for a dairy-free version.
  • 4 cups Chicken Broth or Vegetable Broth The base liquid; choose low-sodium options.
  • 1 teaspoon Dried Thyme A flavor enhancer; fresh thyme can be used for a fresher taste.
  • 1 teaspoon Dried Marjoram Complements the broth’s flavor.
  • 1 bunch Asparagus Cooked and drained, fresh stalks provide the best flavor.
For Final Touches
  • Salt and Pepper To taste, crucial for balancing flavors.
  • 1/2 cup Sliced Almonds Adds a delightful crunch; can substitute with walnuts.
  • 1 cup Shredded Cheddar Cheese For creaminess; replace with dairy-free cheese for a vegan version.
  • 1 medium Tomato Chopped for freshness and color.

Equipment

  • large pot

Method
 

Cooking Steps
  1. In a large pot over medium heat, melt the butter until bubbly. Add the finely chopped onion and diced celery, sautéing for about 5-7 minutes until they become translucent and fragrant.
  2. Once the onions and celery are softened, stir in the minced garlic, cooking for an additional minute.
  3. Sprinkle the all-purpose flour over the sautéed vegetables, stirring well to combine. Cook for about 2-3 minutes.
  4. Gradually whisk in the whole milk and chicken broth, mixing until smooth. Bring it to a gentle simmer.
  5. Add the cubed potatoes along with the dried thyme and marjoram. Increase heat to bring to a boil, then lower and simmer for about 15 minutes.
  6. Once the potatoes are tender, stir in the cooked asparagus, mixing well.
  7. Taste the chowder and season with salt and pepper as desired.
  8. Ladle the chowder into bowls and top each serving with sliced almonds, shredded cheddar cheese, and chopped tomato.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 30gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 600mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 1mg

Notes

Use fresh asparagus for the best flavor. For variations, consider making a dairy-free or vegan chowder.

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