Asparagus Chicken Chowder |
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Prep Time: 40 Minutes Cook Time: 120 Minutes |
Ready In: 160 Minutes Servings: 18 |
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This creamy, flavorful chowder is wonderful. Just a tip: I mega-cook (OAMC) when I can and will roast 4 chickens at once and then cut-up the meat to freeze, so I always have chicken meat on hand for recipes such as this one, which reduces the cooking time considerably. I also substitute canned evaporated skimmed or low-fat milk for the whipping cream, which cuts the fat and calories significantly. Ingredients:
1 broiler chickens (3 to 3-1/2 pounds) or 1 broiler-fryer chicken (3 to 3-1/2 pounds) |
3 1/2 quarts water |
2 teaspoons chicken bouillon granules |
5 slices bacon, strips diced |
2 medium carrots, chopped |
1 medium onion, chopped |
1/2 lb fresh asparagus, trimmed and cut into 1/2-inch pieces or 1 (10 ounce) box frozen asparagus, thawed |
2 cups cubed peeled potatoes |
1 tablespoon salt |
1 1/2 teaspoons dried thyme |
1/2 teaspoon pepper |
1/2 cup all-purpose flour |
1 1/2 cups heavy whipping cream or 1 1/2 cups canned reduced-fat evaporated milk |
2 tablespoons chopped fresh parsley |
Directions:
1. Place chicken, water and bouillon in a Dutch oven or soup kettle.
2. Cover and slowly bring to a boil; skim foam. Reduce heat; cover and simmer for 45-60 minutes or until chicken is tender.
3. Remove chicken from broth; let stand until cool enough to handle.
4. Remove 1 cup broth and set aside.
5. In a large skillet, cook bacon over medium heat until crisp.
6. Using a slotted spoon, remove bacon to paper towels to drain, reserving 2 tablespoons drippings.
7. Saute the carrots, onion and fresh asparagus (if using frozen asparagus, do not add until the end of the recipe) in drippings over medium heat until crisp-tender.
8. Add to kettle along with the potatoes, salt, thyme and pepper; return to a boil.
9. Reduce heat;cover and simmer for 20 minutes or until potatoes are tender.
10. Combine flour and reserved broth until smooth; stir into soup.
11. Bring to a boil; cook and stir for 2 minutes.
12. Remove chicken from bones;discard bones and skin.
13. Cut chicken into thin strips; add to soup.
14. along with cream and parsley (and thawed frozen asparagus, if using).
15. Heat through (do not boil).
16. Sprinkle with bacon just before serving. Yield: 16-18 servings (4-1/2 quarts).
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