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Creamy asparagus chowder

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Ingredients/Components

milk - 4 c
butter or margarine - 1/4 c
flour - 1/2 c
chopped celery - 2 c
chicken broth - 4 c
shredded Cheddar cheese - 1 item
salt and pepper to taste - 1 item
garlic clove, minced - 1 item
marjoram - 1/2 tsp
dried thyme - 1/2 tsp
medium onions, chopped - 2 item
large potato, cut into 1/2-inch cubes - 1 item
chopped fresh asparagus, cooked and drained - 4 c

How to make creamy asparagus chowder:

In Dutch oven, melt butter. Saute onions, celery and garlic until tender. Stir in flour. Add potato, milk, broth and herbs. Cook over low heat, stirring occasionally, until potato is tender and soup is thickened (about 20 to 30 minutes). Add asparagus, salt and pepper. Heat through. Serve with grated cheese. Yields about 2 1/2 quarts.

Note: Frozen or canned asparagus can be used.

Recipe categories: Soups & stews, Asparagus, Bisques/cream soups.

Rating:

3.5

Average rating: 3.5, total votes: 4

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shortening, chopped onion, chicken bouillon cubes, chicken, slices bacon, stew beef, potatoes, peeled and cubed, green butter beans, canned or 2 lb