Creamy Chicken and Asparagus Chowder
A hearty chicken chowder features tender chicken, asparagus, and potatoes in a rich, creamy broth, ideal for a satisfying meal.
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Instructions
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Start boiling chicken breasts covered in water with 1 teaspoon salt; simmer for 10-15 minutes until cooked to 165 F, then drain and dice.
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In a large saucepan, heat butter over medium-low heat, then sauté onion and celery for 3 minutes. Add bell pepper and cook for 1 minute.
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Stir in flour until well incorporated, cooking for 1 minute while stirring constantly.
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Pour in chicken stock and add diced potatoes; bring the mixture to a boil.
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Reduce heat to low, cover, and simmer for 15 minutes until potatoes are tender.
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Add asparagus and the diced chicken; cook until asparagus is easily pierced with a fork.
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Stir in cream, salt, and pepper.
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Mix in parsley just before serving.