Chicken and Asparagus Chowder
This creamy chicken and asparagus chowder recipe packs in bacon, corn, potatoes and roasted red peppers for a thoroughly satisfying meal!
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.
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