Asparagus Chowder
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This creamy asparagus chowder is one of my go to weeknight dinners because it comes together in under an hour without any fussy techniques. The beauty of this recipe is how affordable it is to make, especially if you catch asparagus on sale at the market. Asparagus is packed with vitamins and fiber, making this comfort food actually quite nourishing. The potatoes and cream create a luxurious base while the fresh asparagus keeps things light and vegetables forward. Honestly, once you have everything chopped, the actual cooking is just letting it all simmer together. It's the kind of soup that tastes like you've been cooking all day when really you've barely spent any time in the kitchen.
Ella x
Ingredients
- 400potatoes
- 200onions
- 100garlic
- 200asparagus
- 800chicken or vegetable broth
- 200heavy cream
- 2 gdried thyme
- 2 gdried parsley
- 1 gsalt
- 1 gblack pepper
- 50butter
- 20 gall-purpose flour
Detail level
Instructions
- 1
In a large pot, melt 25g of butter over medium heat. Add diced onions and sauté until softened, about 5 minutes.
- 2
Add minced garlic and cook for 1 minute, until fragrant.
- 3
Add diced potatoes, salt, and pepper. Stir to combine, then pour in broth. Bring to a boil, then reduce heat to low and simmer for 15 minutes, or until potatoes are tender.
- 4
Stir in heavy cream and dried thyme. Simmer for an additional 5 minutes, or until the chowder has thickened slightly.
- 5
Add blanched asparagus spears and cook for 3-4 minutes, until tender. Stir in chopped parsley and cooked onions.
- 6
Stir in flour to thicken the chowder. Cook for 1 minute, until the mixture is smooth and free of lumps.
- 7
Serve the asparagus chowder hot, garnished with additional parsley if desired.
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