Chicken and Asparagus Chowder
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This creamy chicken and asparagus chowder recipe packs in bacon, corn, potatoes and roasted red peppers for a thoroughly satisfying meal!
A creamy chowder packed with chicken, asparagus, bacon, roasted red peppers, potatoes and corn…chowder just doesn’t get any better than this! It’s 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!
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 and Asparagus Chowder with Bacon and Roasted Peppers makes a generous batch and you’ll enjoy it just as much the next day!
Chicken and Asparagus Chowder Recipe
Let’s get started!
Chop the asparagus and roasted red peppers.
In a large Dutch oven, fry the bacon until crispy.
Add the onions and butter and cook until soft and golden, 7-8 minutes.
Add the potatoes and cook for 2-3 minutes. Add the chicken and cook until white, 3-4 minutes.
Add the flour and cook for another minute.
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.
Add the asparagus and roasted red peppers and simmer for another 10 minutes or until the asparagus is tender.
Add the fresh parsley…
…and the cream. Heat through and add salt and pepper to taste.
Enjoy!
For more delicious chowder recipes be sure to try my:
- New England Clam Chowder
- Roasted Cauliflower Chowder
- Smoked Salmon Chowder
- Cullen Skink
- Sweet Potato Corn Chowder
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Chicken and Asparagus Chowder
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
- 1/3 cup all-purpose flour
- 3 cups chicken broth
- 1 cup whole milk
- 1/2 cup corn
- 1 teaspoon chopped fresh thyme
- 1 teaspoon salt
- 1/4 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
- 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. 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. 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.Add the asparagus and roasted red peppers and simmer for another 10 minutes or until the asparagus is tender. Add the cream and parsley and heat through. Add salt and pepper to taste.
Originally published on The Daring Gourmet June 14, 2014
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
this is a terrific recipe. I love chicken corn chowder and I have to say this is the best I’ve had. I used up leftover turkey instead of chicken and the cut off ends from asparagus that I’ve been saving. also instead of milk I just used a full 16 oz carton of sour cream and a full container of chicken stock. I did not do things in stages, I sauteed everything as I tossed it in the pot in the order of the ingredient list and then let it simmer on the stove for about 5 hours. turned out perfect
That’s fantastic, Gerard, I’m thrilled you enjoyed it and really appreciate the feedback, thank you!
This soup is a 5 star
I added assorted mushrooms, delish
Fantastic, Tammy, I’m so glad you enjoyed it, thank you!
What is the nutrition for this recipe?
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.
did you leave out the milk too?
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
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.
I made this soup today for three of my friends and we all loved it.Thanks for sharing.
I’m so glad, Angela, thank you!
Would this be good even without the potatoes and flour? Doing low carb and this soup sounds soooooo good.
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.
Thank you Kimberly!
Do you cook the potatoes first?
Carin, no, put them in raw.
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.
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!
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!
Fantastic, Kelvin! So glad you enjoyed it and appreciate the feedback!
What a nice mix of flavors. I bet this is delicious! :)
Thank you, Pat! It’s become a favorite in our home.
This looks totally yummy. I need to try it!
Definitely, Jeanie! :)