Creamy Asparagus Chowder Recipe How to Make It Taste of Home

Creamy Asparagus Chowder Recipe Taste of Home

Place chicken breasts in a medium saucepan and cover with water (or part stock), and about 1 teaspoon of kosher salt. Add some sprigs of herbs, peppercorns, onions, bay leaf, garlic, etc., if desired. Bring the water to a boil over high heat. Reduce the heat to low, cover, and cook for about 10 to 15 minutes, or until the chicken reaches 165 F.

Asparagus Mushroom Chowder Can't Stay Out of the Kitchen

Creamy Asparagus Chowder. Although this soup is best when made with fresh asparagus, you can use frozen or canned. I like to blanch and freeze asparagus in portions just right for this recipe so I can make our favorite chowder all year. —Shirley Beachum, Shelby, Michigan.

Creamy Chicken and Asparagus Chowder Recipe

Instructions. Heat olive oil in Dutch oven. Add leek, onions, bell peppers and garlic and sauté over medium heat for 3-5 minutes. Add mushrooms, carrots, asparagus, red potatoes and chicken broth. Continue cooking until vegetables are tender—about 10 minutes. Add peas and corn and heat through for about 3-5 minutes.

Asparagus Corn Chowder Golubka Kitchen

Prepare the Ingredients. Trim woody ends off asparagus and cut into 1" lengths. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Halve lemon lengthwise. Cut one half into wedges and juice the other half. Cut roasted red peppers into 1/2" pieces. Mince shallot. Pat chicken dry.

Chicken, Asparagus & Corn Chowder Recipe Taste of Home

Chop the asparagus and roasted red peppers. In a large Dutch oven, fry the bacon until crispy. Add the onions and butter and cook until soft and golden, 7-8 minutes. While the onions are cooking, dice the chicken and potatoes. Add the potatoes and cook for 2-3 minutes. Add the chicken and cook until white, 3-4 minutes.

Creamy Asparagus Chowder Rave About Food

In a Dutch oven, saute onions and celery in butter until tender. Add garlic; cook 1 minute longer. Stir in flour. Add the potato, milk, broth and herbs; cook over low heat, stirring occasionally, until the potato is tender and soup is thickened, about 20-30 minutes. Add the asparagus, salt and pepper; heat through.

Chicken & Asparagus Chowder with Bacon & Roasted Peppers The Daring

Instructions. Heat the oil in a medium soup pot over medium heat. Add the cumin, coriander, onion and a few pinches of salt, sauté for 5 minutes. Add the corn, a pinch of salt and black pepper, and cook, stirring, for another 5 minutes. Add the asparagus and garlic and sauté until the asparagus is bright green, for about 2-3 minutes.

Asparagus Mushroom Chowder Recipe Cream of asparagus soup, Food

Finish the Chowder. Add 1/2 cup water, mirepoix base, potatoes, cream cheese, garlic salt, 1/4 tsp. salt, and a pinch of pepper to hot pot. Bring to a simmer, stirring occasionally. Once simmering, cook until potatoes have softened, 8-10 minutes. While chowder cooks, toast roll. 4.

Fish Chowder With Asparagus And A Poached Egg seen From Above

In a Dutch oven, melt butter; saute onions, celery and garlic until tender. Stir in flour. Add potato, milk, broth, thyme and marjoram; cook over low heat, stirring occasionally, until the potato is tender and soup is thickened, about 20-30 minutes. Add asparagus, salt and pepper; heat through.

Meatless Monday Cheesy asparagus chowder is your favorite new hearty soup

Start the Chowder. Add 2 tsp. olive oil and butter to hot pot. Let butter melt. Once butter has melted, add asparagus, white portions of green onions, shallot, 1/4 tsp. salt, and a pinch of pepper. Stir occasionally until vegetables begin to soften, 3-4 minutes. Stir in flour until no dry flour remains in pot. 4.

AsparagusPotato Chowder Karen's Kitchen Stories

Add the asparagus tips and stalks, and cook until bright green and crisp-tender, 2-3 minutes. Remove the soup from the heat and stir in the chopped dill, 1 tsp. salt, and 1 tsp. pepper. Season to taste, and serve garnished with more dill and a few dashes of hot sauce, if you desire.

Creamy Asparagus Chowder Rave About Food

In a large saucepan, saute the asparagus, mushrooms and leeks in butter for 10 minutes or until tender. Stir in the flour, salt and pepper until blended. Gradually stir in broth and cream. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened.

Asparagus Mushroom Chowder Can't Stay Out of the Kitchen

In a large saucepan, heat oil over medium heat. Add asparagus and onion; cook and stir until tender, 3-4 minutes. Stir in flour, salt, garlic powder and pepper until blended; gradually stir in broth and half-and-half. Bring to a boil, stirring constantly; cook and stir until slightly thickened, 3-5 minutes. Add chicken and corn; heat through.

Asparagus chowder Kitchen Exile

1 Fill a large pot with 2 cups water and fit with a steamer basket. Bring to a boil. Add the asparagus and steam until tender, 3 to 4 minutes. Remove the asparagus to a cutting board and pour the water from the pot into a large measuring cup; add more water if needed to equal 2 cups. Set the pot aside.

Curried Sweet Corn & Asparagus Chowder with Red Bell Pepper

Preheat an oven to 425°F. Place the asparagus and the shrimp on a baking sheet and drizzle with the olive oil. Toss to coat them with the oil and then spread out in a single layer. Roast until the shrimp turn pink and opaque, about 5 minutes. Transfer to a plate. Turn the asparagus over and continue to roast until just tender, about 8 minutes.

Get your green on with this creamy, hearty asparagus chowder Meatless

Strain the broth from the saucepan into a bowl and discard the asparagus ends and simmered onion. In the same saucepan, melt the butter over medium heat and add the chopped onion. Cook, stirring every minute or so, until the onion begins to brown, 6 to 10 minutes. Add the garlic and mustard and cook for 30 seconds.