Spring Asparagus New Potato Chowder

 

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Spring Asparagus New Potato Chowder

We blog about this recipe here.

Spring Asparagus New Potato Chowder

This soup is delicious both with and without the optional cheddar cheese.  And it’s totally vegetarian if you just omit the crisp bacon as a garnish and use water instead of chicken broth.  If it’s not asparagus season, substitute finely chopped broccoli.

  • 3 slices bacon, diced, then fried until crisp, and chopped finely (optional)
  • 2 T butter
  • 1 T olive oil
  • 2 leeks, halved lengthwise, white & light green parts thinly sliced (1/2″ slices) – about 2 cups worth
  • 1 1/4 lb new potatoes – or Yukon gold potatoes, peeled & diced (I don’t bother to peel but it’s prettier if you do)
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1/2 tsp salt (or more, to taste)
  • 1 1/2 tsp Tony Chachere’s Original Creole Seasoning (optional for you maybe, but not for me); or you could add 1/2 tsp cumin
  • 4 c chicken broth and 1 c water – or 5 c water (I prefer just water)
  • 1 lb asparagus, trimmed, and sliced into 1/2″ slices
  • 1/2 c frozen peas
  • 3/4 c half & half
  • 6 oz cheddar cheese, grated (about 1 1/2 c) (optional)
  • mint and dill for garnish (optional)

If you’re garnishing with bacon: fry diced bacon over medium-low heat for 5 to 8 minutes or until crisp, turning often. Transfer to a plate lined with paper towels. Once the bacon has cooled, chop it finely – to be used as a garnish.

Add 2 T butter and 1 T olive oil to a Dutch oven of at least 5-quart capacity and heat over medium heat;  add the leeks, potatoes, onion, garlic, and seasoning to the pot, and cook and stir, uncovered, for about 5 minutes – or until the leeks and onions are translucent. 

Add the broth and asparagus; bring to a boil over high heat.  Reduce to a simmer.  Cook, uncovered, for about 10-15 minutes until the potatoes are barely soft.  Add the frozen peas and continue to simmer for another 5 minutes. For added thickness, you can take out about half of the soup from the pot, put it in a food processor and blend until it’s smooth – then add it back to the pot.

Stir in the cream – and cheese, if you’re using it; heat through and stir until the cheese melts. Season to taste with salt and pepper. Top with crumbled bacon and fresh herbs and serve.

Recipe brought to you by BigLittleMeals.com and Andy and Ann.

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