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.
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!
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.
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.