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Home » Food » By Country or Region » North America » America » Chicken & Asparagus Chowder with Bacon & Roasted Peppers

Chicken & Asparagus Chowder with Bacon & Roasted Peppers

June 14, 2014 by Kimberly Killebrew · 21 Comments

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chicken asparagus chowder recipe bacon corn potatoes red peppers

A creamy chowder packed with chicken, asparagus, bacon, roasted red peppers, potatoes and corn…chowder just doesn’t get any better than this!

Your next family favorite!

Another déjà vu recipe creation experience.  I had a bunch of asparagus that needed to be used.  I was in the mood for a soup, but had already made cream of asparagus soup with the previous batch.  I also happened to notice a bottle of roasted peppers.  *Wheels turning*  Asparagus, roasted red peppers, soup…chicken?…potatoes?…corn?…BACON!…and from there was born this tasty chowder.

It was an instant hit in our family and I’ve made it twice since.  My baby girl loves this soup.  Mostly she just loves asparagus.  But when I put a bowl of this chowder in front of her she devours it right up!

Chicken Asparagus Chowder prep 13

The flavor of this soup is enhanced by the cooking process – frying the bacon, caramelizing the onions with the bacon and a little butter, frying up the potatoes for a few minutes, and then allowing the soup to simmer for a few minutes to enrich the broth before adding the remaining ingredients.

This Chicken & Asparagus Chowder with Bacon & Roasted Peppers makes a generous batch and you’ll enjoy it just as much the next day!

chicken asparagus chowder recipe bacon corn potatoes red peppers

Let’s get started!

Chop the asparagus and roasted red peppers.

Chicken Asparagus Chowder prep 5

In a large Dutch oven, fry the bacon until crispy.

Chicken Asparagus Chowder prep 1

Add the onions and butter and cook until soft and golden, 7-8 minutes.

Chicken Asparagus Chowder prep 2

While the onions are cooking, dice the chicken and potatoes.

Chicken Asparagus Chowder prep 3

Add the potatoes and cook for 2-3 minutes.  Add the chicken and cook until white, 3-4 minutes.

Chicken Asparagus Chowder prep 4

Add the flour and cook for another minute.

Chicken Asparagus Chowder prep 6

Add the broth, milk, salt, pepper, thyme and corn.  Stir to incorporate the flour.   Bring to a boil, reduce the heat to medium-low, and simmer uncovered to 10 minutes until thickened, stirring regularly.

Chicken Asparagus Chowder prep 8

Add the asparagus and roasted red peppers and simmer for another 10 minutes or until the asparagus is tender.

Chicken Asparagus Chowder prep 9

Add the fresh parsley…

Chicken Asparagus Chowder prep 10

…and the cream.  Heat through and add salt and pepper to taste.

Chicken Asparagus Chowder prep 12

Enjoy!

chicken asparagus chowder recipe bacon corn potatoes red peppers

chicken asparagus chowder recipe bacon corn potatoes red peppers

5.0 from 1 reviews
Chicken & Asparagus Chowder with Bacon & Roasted Peppers
 
Print
Prep time
10 mins
Cook time
35 mins
Total time
45 mins
 
: The Daring Gourmet, www.daringgourmet.com
Serves: 6
Ingredients
  • 4 strips thick-cut bacon, diced
  • 1 medium yellow onion, finely chopped
  • 1 clove garlic, minced
  • 2 tablespoons butter
  • 2 medium Yukon Gold potatoes, diced
  • 1 pound chicken breast, cut into small cubes
  • ⅓ cup all-purpose flour
  • 3 cups chicken broth
  • 1 cup whole milk
  • ½ cup corn
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 pound asparagus spears, trimmed and washed, cut into 1-inch pieces
  • 4 ounces bottled roasted red bell peppers, drained and chopped
  • 1 cup heavy cream (or whole milk for less calories/fat)
  • 2 tablespoons chopped fresh parsley
Instructions
  1. Fry the bacon until crispy in a large Dutch oven over medium-high heat. Add the onions and butter and cook until soft and golden, 7-8 minutes. Add the garlic and cook for another minute.
  2. Add the potatoes and cook 2-3 minutes. Add the chicken and cook until white, 3-4 minutes. Stir in the flour and cook for another minute.
  3. Add the broth, milk, corn, thyme, salt and pepper and stir to incorporate flour. Bring to a boil, reduce the heat to medium-low and simmer, uncovered, 10 minutes until thickened, stirring frequently.
  4. Add the asparagus and roasted red peppers and simmer for another 10 minutes or until the asparagus is tender.
  5. Add the cream and parsley and heat through. Add salt and pepper to taste.
3.2.2708

 

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21 Comments →

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21 Responses

  1. Tammy Harrison says

    January 15, 2023 at 9:45 am

    This soup is a 5 star
    I added assorted mushrooms, delish

    Reply
    • Kimberly Killebrew says

      January 15, 2023 at 3:33 pm

      Fantastic, Tammy, I’m so glad you enjoyed it, thank you!

      Reply
  2. Marlys Melander says

    April 20, 2022 at 7:34 am

    What is the nutrition for this recipe?

    Reply
  3. Pat Lovette says

    January 17, 2021 at 4:07 pm

    This Recipe is fun. I actually started making another recipe and this one jumped out at me, so went a different way. I did not use cream, as I am not a fan of cream soups. I used a little corn starch instead to thicken, and added touch of Chile powder to give it a little kick, and it came out as a great hearty chowder. With a hunk of crusty bread, and a glass of red wine. It will warm you up on a cold day.

    I heartily recommend it.

    Enjoy.

    Reply
  4. Kim says

    January 19, 2020 at 4:17 pm

    I saved this recipe off a while ago and came across is again yesterday when i was looking for a good soup to make in this (finally) chilly weather here in Pittsburgh. It was SO good! I ran short on time so i used meat from a rotisserie chicken but otherwise was true to the recipe. What took me so long to make this? lol

    Reply
    • Kimberly @ The Daring Gourmet says

      January 19, 2020 at 10:39 pm

      That’s awesome, Kim, I’m so glad you enjoyed it, thank you! The rotisserie chicken was a great call and no doubt added even more flavor.

      Reply
  5. Angela says

    November 16, 2018 at 12:20 am

    I made this soup today for three of my friends and we all loved it.Thanks for sharing.

    Reply
    • Kimberly @ The Daring Gourmet says

      November 17, 2018 at 10:25 am

      I’m so glad, Angela, thank you!

      Reply
  6. Lorraine Radcliff says

    March 16, 2017 at 3:35 pm

    Would this be good even without the potatoes and flour? Doing low carb and this soup sounds soooooo good.

    Reply
    • Kimberly @ The Daring Gourmet says

      March 16, 2017 at 8:13 pm

      Hi Lorraine, yes, this will taste wonderful even without the potatoes. And the purpose of the flour isn’t for flavor, it’s to act as a thickener. But without the flour the soup will be very watery in its consistency.

      Reply
      • Lorraine says

        March 25, 2017 at 8:28 am

        Thank you Kimberly!

        Reply
  7. carin says

    February 4, 2016 at 3:31 pm

    Do you cook the potatoes first?

    Reply
    • Kimberly @ The Daring Gourmet says

      February 4, 2016 at 5:35 pm

      Carin, no, put them in raw.

      Reply
  8. Candy says

    October 21, 2015 at 4:48 pm

    I made this tonight since it is a very cold night. It turned out fantastic!!! The flavors are just amazing. I mashed some of the asparagus with my been masher because I wanted to give it a green color. It was better than any soup I tried in a restaurant. Again, this is a recipe that is true to the making. I didn’t have to add or change anything. …yummy!!!! And kids approved! I even took a picture but don’t know how to download it haha. It is a 5 stars recipe..but I tried to click on the rating and it doesn’t let me.

    Reply
    • Kimberly @ The Daring Gourmet says

      October 21, 2015 at 4:51 pm

      That’s awesome, I’m so glad you all enjoyed it, thank you Candy! :) We really love this soup, too, and I appreciate the feedback!

      Reply
  9. Kelvin says

    February 14, 2015 at 2:15 am

    This turned out wonderfully thick and creamy. I’ve never cooked with asparagus before but I took a lucky guess and took it off the heat in time. It was a bit salty though but I think that due to my use of poor quality bacon. It was still delicious and – on a rare occasion – it actually looked the same as in the photo!

    Reply
    • Kimberly @ The Daring Gourmet says

      February 14, 2015 at 8:54 am

      Fantastic, Kelvin! So glad you enjoyed it and appreciate the feedback!

      Reply
  10. Pat says

    June 16, 2014 at 8:49 pm

    What a nice mix of flavors. I bet this is delicious! :)

    Reply
    • Kimberly @ The Daring Gourmet says

      June 16, 2014 at 8:59 pm

      Thank you, Pat! It’s become a favorite in our home.

      Reply
  11. Jeanie says

    June 15, 2014 at 10:30 am

    This looks totally yummy. I need to try it!

    Reply
    • The Daring Gourmet says

      June 15, 2014 at 10:39 am

      Definitely, Jeanie! :)

      Reply

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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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