Creamy Asparagus Chowder – Revised!

Please follow and like us:

Creamy Asparagus Chowder (Revised)

October 15, 2013

By: Kecia’s Flavor Breakthrough!

When I told my husband I was making him asparagus soup for dinner he was a little afraid. Throughout the day I came up with a plan that I knew he would love. The minute he walked in the door he said, “Something smells really good!” He had two helpings, that is how I know my dinner was a success

Revised: March 27, 2014

That was the original story… tonight it is still the same, it was just as good, but now better photos. When I made this recipe, I had no idea I would enjoy this whole process as much as I do. I have made new friends; found a lot of people seem to like my recipes. I thank each and every one of you for coming by. I love it when you tell me you have tried an like them. This one… is my baby, the first one that started it all. I think that is why I had to revisit it, make it perfect. Please enjoy!

Creamy Asparagus Chowder – Revised!

Creamy Asparagus Chowder – Revised!


1 lb. asparagus

3 medium red potatoes diced small

3 slices diced bacon

1 medium sweet onion diced

2 cloves of garlic minced

2 tbls. Olive oil

½ cup white wine

2 sprigs fresh thyme

1 tbls. Fresh Italian parsley minced

1 bay leaf

1 sprig fresh rosemary

1 tsp. savory

4 cups chicken broth

Salt and pepper to taste

2 tbls. Sodium free chicken bouillon powder (I like Herbox)

2 tbls flour

1 cup light cream

½ cup shredded parmesan cheese


Trim asparagus ends, slice the remainder into 1/4” slices and set aside.

Heat olive oil in pan, add diced bacon cook until it begins to crisp, add onion and cook, stirring often until it softens and starts to become translucent.

add garlic and continue to cook another minute, stirring often being careful to not burn the garlic. Pour in the wine to deglaze the pan.

Then add the thyme, parsley, bay leaf and rosemary, stir and heat until the herbs become fragrant… about one minute.

Throw in potato and add chicken broth, chicken bouillon, stir in savory and salt and pepper to taste. Bring to a boil and simmer over medium heat until potatoes begin to soften.

Add asparagus and cook until fork tender.

Place flour and a little cream in a measuring cup, whisk until smooth then whisk the mixture into the soup continue to heat and stir until the soup becomes the desired consistency. Add balance of the cream and heat through. Whisk in parmesan cheese until smooth and creamy.

Serve hot with crusty whole grain bread or grilled cheese.

Please follow and like us:

Print Friendly, PDF & Email


  1. I’m so glad you shared this recipe again, I missed it first time round! I love the look and sound of your Creamy Asparagus Chowder – the flavours are wonderful. Thank you so much for sharing it with us at the Hearth and Soul Link Party.

Leave a Reply

Your email address will not be published. Required fields are marked *