Creamy Asparagus Chowder

Creamy Asparagus Chowder


(1 vote) 5 1

This is a tasty cream soup with the distinct flavor of asparagus blending with thyme, marjoram and cheese.

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Time needed

6 min preparation + 6 min cooking

Serving Size / Yield

7 servings


  • 1/4 C. butter or margarine
  • 2 medium onions, chopped
  • 2 C. chopped celery
  • 1 garlic clove, minced
  • 1/2 C. all-purpose flour
  • 1 large potato, peeled and cut into 1/2-inch pieces
  • 4 C. milk
  • 4 C. chicken broth
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried marjoram
  • 4 C. chopped fresh asparagus, cooked and drained
  • Salt and pepper to taste
  • Sliced almonds
  • Shredded cheddar cheese
  • Chopped fresh tomato

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In a Dutch oven, melt butter; sauté onions, celery and garlic until tender. Stir in flour. Add potato, milk, broth and herbs; cook over low heat, stirring occasionally, until the potato is tender and soup is thickened, about 20-30 minutes. Add asparagus, salt and pepper; heat through. To serve, sprinkle with almonds, cheese and the chopped tomato.

Yield: about 2 1/2 quarts

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