Creamy Asparagus Chowder is a great spring soup made of onion, celery, potato, ham and asparagus. Top each bowl with a bit of cheddar cheese and some chopped tomatoes and you have a perfect lunch or dinner for a breezy spring day.
You know it’s spring when you can find fresh asparagus at your local farmer’s market. These green spears are delicious when roasted, which is usually how I prepare them. Until I found this soup recipe at tasteofhome.com. As a community cook for TOH, I gave it a 5-star review and make it each spring for my family.
More Recipes with Asparagus
- Honey Mustard Asparagus Bundles
- Creamy Chicken and Asparagus Casserole
- Asparagus Spirals
- Barbecue Chicken and Grilled Asparagus
The process for making Creamy Asparagus Chowder begins with cleaning and preparing your fresh asparagus. When buying asparagus, look for crisp stalks that snap when you bend them. This indicates that they are fresh and will taste the best.
How to clean and cut asparagus?
Once you get your asparagus home, make sure to rinse each stalk in cold water. Carefully trim off the bottom portion, about two inches. Using a potato peeler, peel the bottom of each stalk to remove nubs and any tough skin. For this recipe, cut each stalk into 2-inch pieces. The video below provides an easy guide for cleaning and cutting your asparagus.
I make this award-winning chowder each spring, my family loves it. Such a yummy, healthy soup. And I sometimes cut the original recipe in half, which makes two servings. I made a couple of additions to the original recipe so that it better suites our preferences.
Creamy Asparagus Chowder was originally submitted to TOH by Shirley Beachum from Shelby, Michigan. You’ll love this creamy chowder recipe.
Creamy Asparagus Chowder
Ingredients:
- 1 medium onion, chopped
- 1 cup chopped celery
- 4 tablespoons butter
- 1 teaspoon minced garlic
- 1 cup ham, cut into 1/4-inch cubes
- 3 tablespoons all-purpose flour
- 1 large potato, peeled and cut into 1/2-inch cubes
- 2 cups chicken or vegetable broth
- 2 cups milk
- 1 teaspoon Italian seasonings
- 2 cups asparagus, cleaned and cut into 2-inch pieces
- salt and pepper to taste
- shredded cheddar cheese and chopped fresh tomato for garnish
How to make Creamy Asparagus Chowder?
Step-by-Step Instructions:
- In a Dutch oven, saute onions and celery in butter until tender. Add garlic and cubed ham; cook 1 minute longer. Stir in the flour. Then, add the potato, milk, broth and seasonings; 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 to the soup; cook for another 15 minutes. To serve, sprinkle with shredded cheddar cheese and diced tomato. Recipe makes 4 servings.
Serve this tasty bowl of chowder with a leafy green salad topped with creamy goat cheese. Buttery crackers or crusty bread are also a good accompaniment, making it easy to soak up every last drop of soup.
If you like this easy soup recipe, be sure to try these tasty soups:
- Easy French Onion
- Easy Chicken Noodle Soup
- Garden Zucchini Chowder
- Slow-Cooker Black Bean and Ham Soup
- Italian Wedding Soup
- Chicken Corn Chowder
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Creamy Asparagus Chowder
Ingredients
- 1 medium onion, chopped
- 1 cup celery, chopped
- 4 tablespoons unsalted butter
- 1 teaspoon garlic, minced
- 1 cup ham, cut into 1/4-inch cubes
- 3 tablespoons all-purpose flour
- 1 large potato, peeled and cut into 1/2-inch cubes
- 2 cups chicken broth, or vegetable broth
- 2 cups milk
- 1 teaspoon Italian seasoning
- 2 cups asparagus, cleaned and cut into 2-inch pieces
- salt and pepper to taste
- shredded cheddar cheese and chopped fresh tomato , for garnish
Instructions
- In a Dutch oven, saute onions and celery in butter until tender. Add garlic and cubed ham; cook 1 minute longer. Stir in flour. Add the potato, milk, broth and seasonings; 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; cook for another 15 minutes. To serve, sprinkle with shredded cheddar cheese and diced tomato. Recipe makes 4 servings.
Equipment
- 1 large soup pot, or Dutch oven
