Creamy Asparagus Chowder

Name: Creamy Asparagus Chowder
Ingredients: 1/4 c. butter or margarine; 2 medium onions, chopped; 2 c. chopped celery; 1 garlic clove, minced; 1/2 c. flour; 1 large potato, cut into 1/2-inch cubes; shredded Cheddar cheese; 4 c. milk; 4 c. chicken broth; 1/2 tsp. dried thyme; 1/2 tsp. marjoram; 4 c. chopped fresh asparagus, cooked and drained; salt and pepper to taste

13 ingredients

8 steps

Ingredients

1/4 c. butter or margarine
2 medium onions, chopped
2 c. chopped celery
1 garlic clove, minced
1/2 c. flour
1 large potato, cut into 1/2-inch cubes
shredded Cheddar cheese
4 c. milk
4 c. chicken broth
1/2 tsp. dried thyme
1/2 tsp. marjoram
4 c. chopped fresh asparagus, cooked and drained
salt and pepper to taste

Directions

1

In Dutch oven, melt butter.
2

Saute onions, celery and garlic until tender.
3

Stir in flour.
4

Add potato, milk, broth and herbs. Cook over low heat, stirring occasionally, until potato is tender and soup is thickened (about 20 to 30 minutes).
5

Add asparagus, salt and pepper.
6

Heat through.
7

Serve with grated cheese.
8

Yields about 2 1/2 quarts.