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Asparagus chowder

By June 02, 2015 , , , ,

I ended up making this as I fancied corn chowder one evening but didn't have any sweetcorn lying around. Funnily enough I had loads of asparagus, it being asparagus season now. This is one of those soups that is a satisfying meal in a bowl and there's no blending involved so it's quite rustic. Like most of the recipes this will make more than enough for 4 people, but you can always freeze the excess to enjoy again later.

500g Asparagus green or white ( if using white make sure to peel it before using), roughly chopped
70g smoked bacon
1 medium sized onion finely chopped
1/2 a leek finely chopped
3 medium sized potatoes cut into eighths
750ml chicken stock
1 dessert spoon corn flour mixed with 20ml cold milk to thicken the soup
30 ml cream
Salt and pepper to taste

Sauté the onion and leek on a low heat till soft
Add the bacon and fry for a further 5 minutes
Add the stock and potatoes and bring to the boil briefly lower the heat and cook for 15 minutes or until the potato is tender
Then add the asparagus and cook for a further 5 minutes
To finish the soup thicken with the corn flour and stir till it starts to thicken on a medium heat
Once thickened turn off the heat
Add the cream and stir through
Season to taste


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