CHICKEN, ASPARAGUS & CORN CHOWDER
Chicken and asparagus make a light, comforting soup that's easy to do with common ingredients. If we have rotisserie chicken, it goes into this soup. -Jennifer Vo, Irvine, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, heat oil over medium heat. Add asparagus and onion; cook and stir until tender, 3-4 minutes., Stir in flour, salt, garlic powder and pepper until blended; gradually stir in broth and half-and-half. Bring to a boil, stirring constantly; cook and stir until slightly thickened, 3-5 minutes. Add chicken and corn; heat through.
Nutrition Facts : Calories 215 calories, Fat 9g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 800mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 19g protein.
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Sandra Duncan
[email protected]Overall, this was a good chowder. It was easy to make and the flavor was good. I would definitely make it again.
Asismeel Asismeel
[email protected]This chowder was a bit bland for my taste. I added some extra salt and pepper, and it was much better. I would also recommend using fresh vegetables instead of frozen.
rajeshkumar
[email protected]I'm not a big fan of chowder, but this recipe changed my mind! The combination of chicken, asparagus, and corn was delicious, and the creamy broth was so rich and flavorful. I will definitely be making this again.
Omobinshaheen Ttt
[email protected]This chowder was easy to make and turned out great! I used fresh asparagus and corn from my garden, and the flavor was amazing. I would definitely recommend this recipe.
Tregan Haley
[email protected]I made this chowder for a potluck and it was a huge success! Everyone loved it and asked for the recipe. I will definitely be making this again.
Z S H Studio
[email protected]This chowder was a hit with my family! The flavors of the chicken, asparagus, and corn were perfectly balanced, and the creamy broth was so comforting. I especially loved the addition of the Old Bay seasoning, which gave the chowder a nice depth of f