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Spring Asparagus New Potato Chowder
- 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.