Chicken Asparagus Chowder with Bacon and Roasted Peppers
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Unrated
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
6
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Course
Main Course
Chicken Asparagus Chowder with Bacon and Roasted Peppers
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 4 Bacon diced, thick-cut strips
- 1 yellow onion finely chopped, medium
- 1 clove garlic , minced
- 2 tablespoons butter
- 2 potato diced, medium Yukon Gold
- 1 pound chicken breast , cut into small cubes
- 1/3 cup all-purpose flour
- 3 cups chicken broth
- 1 cup milk whole
- 1/2 cup corn
- 1 teaspoon thyme chopped fresh
- 1 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- 1 pound asparagus trimmed and washed, cut into 1-inch pieces, spears
- 4 ounces roasted red bell peppers drained and chopped, bottled
- 1 cup heavy cream , or whole milk for less calories/fat
- 2 tablespoons parsley chopped, fresh
Instructions
- Fry the bacon until crispy in a large Dutch oven over medium-high heat. Add the onions and butter and cook until soft and golden, 7-8 minutes. Add the garlic and cook for another minute. Add the potatoes and cook 2-3 minutes. Add the chicken and cook until white, 3-4 minutes. Stir in the flour and cook for another minute. Add the broth, milk, corn, thyme, salt and pepper and stir to incorporate flour. Bring to a boil, reduce the heat to medium-low and simmer, uncovered, 10 minutes until thickened, stirring frequently.Add the asparagus and roasted red peppers and simmer for another 10 minutes or until the asparagus is tender. Add the cream and parsley and heat through. Add salt and pepper to taste.
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