How to Make Asparagus Chowder

Name: Asparagus Chowder Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1 large bunch asparagus or 2 small to medium bunches; 1 whole onion, (chopped); 2-3 cloves garlic, (chopped); 2 TBSPs butter; 2 TBSPs extra virgin olive oil; 1/3 cup flour, (substitute brown rice flour if you're gluten-free); 2-3 medium potatoes, (chopped); 2 quarts chicken broth; 1-2 pints grass-fed heavy cream; sea salt (and pepper, to taste); chives, (chopped, optional); sour cream, (optional)

Chowder

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So much asparagus. So little time.

If you’re like me, the end of asparagus season usually means snatching up whatever remaining local asparagus you can still find. I’ll usually grab two or three bunches and a week or two later realize I need to use it quickly before it goes bad.

Enter asparagus chowder (or as they say here in Massachusetts, chow-dah!).

Asparagus chowder is a great way to use any late season asparagus that’s on its last legs. But asparagus freezes well so you could always make this great recipe later in the year as well.

And not to brag, but this asparagus chowder is seriously an AWESOME recipe. By all means, double up the ingredients if you’re feeding a family and want extra meals throughout the week.

How to Make Asparagus Chowder

Asparagus Chowder Recipe

Asparagus chowder is a great way to use any late season asparagus that's been hanging on in your fridge. This recipe will keep you coming back for more!

Course Soup

Cuisine American

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 3 quarts

Author Craig Fear

Ingredients

1 large bunch asparagus or 2 small to medium bunches
1 whole onion, chopped
2-3 cloves garlic, chopped
2 TBSPs butter
2 TBSPs extra virgin olive oil
1/3 cup flour, substitute brown rice flour if you're gluten-free
2-3 medium potatoes, chopped
2 quarts chicken broth
1-2 pints grass-fed heavy cream
sea salt and pepper, to taste
chives, chopped, optional
sour cream, optional

Instructions

Heat butter and olive oil in stock pot over medium heat.
Chop tips of asparagus from stalks and reserve. Chop stalks into 1/2 inch pieces.
Add onions, garlic and chopped asparagus stalks to butter and oil and saute about five minutes until softened.
Stir in the flour and cook for another minute.
Add chicken stock and potatoes. Bring to a boil and then reduce heat and simmer until potatoes are soft and soup thickens, about 15 to 20 minutes.
Add 1 pint heavy cream. Add the second pint, if desired, for a creamier version. Add asparagus tips and simmer a few more minutes.
Use a handheld immersion blender or a regular handheld blender and blend to desired consistency. You could also transfer the chowder in batches to a regular blender (be sure to keep the lid on tight!), though this is more time-consuming (and can be a lot messier).
Salt and pepper to taste.
Top with chopped chives and sour cream.
Enjoy!

Recipe Notes

I used a handheld blender and there were still large chunks of asparagus, which I didn't mind at all. However, if you want a smoother consistency for asparagus chowder use an immersion blender or a regular blender. A Vitamix would be ideal if you have one.

Add any meat you want for some extra protein - chicken, shrimp or sausage works well however, adding some chopped crispy bacon is the absolute BOMB!

Add any additional veggies you want - red pepper, carrots, etc.

Add a few cans of organic corn kernels or frozen bags of corn for an asparagus corn chowder.

Leave out the flour if you want a thinner consistency. Even without the flour this recipe is still very filling and hearty.

Add any fresh herbs that float your boat - thyme, basil and parsley all pair well.

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About the Author

Craig Fear is the creator of Fearless Eating and the author of three books, The 30-Day Heartburn Solution, Fearless Broths and Soups and The Thai Soup Secret. After years helping clients with digestive issues, Craig decided to pursue writing full-time. He intends to write many more books on broths and soups from around the world! Click here to learn more about Craig.