Asparagus Chicken Chowder Recipe

Ingredients for Asparagus Chicken Chowder

• Broiler Chickens
• 8 cups water
• Chicken Bouillon Granules
• 6 slices bacon
• 2 cups chopped carrots
• 1 cup chopped onion
• 1 lb trimmed asparagus spears
• 2 lbs peeled and cubed potatoes
• 1 teaspoon salt
• Dried Thyme
• 1/2 teaspoon black pepper
• All Purpose Flour
• Heavy Whipping Cream
• Fresh Parsley

How to Make Asparagus Chicken Chowder

1. Place 3 lbs bone-in, skin-on chicken pieces, 8 cups water, and 2 chicken bouillon cubes in a large Dutch oven or soup kettle.
2. Cover and bring to a boil over medium-high heat.
3. Skim off any foam that rises to the surface.
4. Reduce heat to low, cover, and simmer for 45-60 minutes, or until chicken is tender.
5. Remove chicken from broth and let cool slightly.
6. Once cool enough to handle, remove chicken meat from bones, discarding bones and skin. Cut chicken into 1/2-inch strips and set aside.
7. Remove 1 cup of the chicken broth and set aside.
8. In a large skillet, cook 6 slices bacon over medium heat until crisp. Remove bacon with a slotted spoon and place on paper towels to drain, reserving 2 tablespoons of bacon drippings.
9. In the same skillet, sauté 2 cups chopped carrots, 1 cup chopped onion, and 1 lb trimmed asparagus spears in reserved bacon drippings until crisp-tender (about 5-7 minutes).
10. Add the sautéed vegetables, 2 lbs peeled and cubed potatoes, 1 teaspoon salt, 1 teaspoon dried thyme, and 1/2 teaspoon black pepper to the chicken broth in the Dutch oven.
11. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until potatoes are tender.
12. In a small bowl, whisk together 1/4 cup all-purpose flour and the reserved 1 cup of chicken broth until smooth.
13. Stir the flour mixture into the soup. Bring to a boil, then reduce heat and simmer for 2 minutes, or until slightly thickened.
14. Add the cooked chicken strips to the soup along with 2 cups evaporated skimmed milk and 1/4 cup chopped fresh parsley.
15. Heat through gently. Do not boil.
16. Before serving, sprinkle with the cooked bacon crumbles.
17. Serve hot. Yields 16-18 servings.