Recipe: Asparagus Leek Chowder

At the request of my Twitter friends Greg George and Pamela Woldow, here is the recipe for one of my family’s favorite soups, Asparagus Leek Chowder. It’s simple to make and very tasty.

 Asparagus Leek Chowder
(From Taste of Home 2005: Annual Recipes)

1 pound  fresh asparagus,
trimmed and cut into one-inch pieces
 3 cups sliced fresh mushrooms                    
 3 large leeks (white portion only), sliced      6 tablespoons butter    
 1/4 cup flour  1/2 teaspoon salt
 Dash of pepper  2 cups chicken broth
 2 cups half-and-half  1 can (11 ounces) whole kernel corn, drained
(I prefer fresh or frozen corn instead)
 1 tablespoon chopped pimientos  

 

In a large saucepan, saute the asparagus, mushrooms and leeks in butter for 10 minutes or until tender. Stir in the flour, salt and pepper until blended.

Gradually stir in broth and cream. Bring to a boil Reduce heat; cook and stir for 2 minutes or until thickened. Stir in corn and pimientos; heat through.  Makes 7 servings.

I like to serve the chowder with a crusty bread.  Sometimes we add two or three small red potatoes cut into 1/2 inch cubes. Enjoy.

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