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Asparagus Mushroom Chowder | Can't Stay Out of the Kitchen | this easy & delicious 30-minute #soup recipe is fantastic. It's perfect for weeknight dinners when you're short on time. Plus, it's heavenly comfort food on cold winter days. #asparagus #corn #glutenfree #peas #mushrooms

Asparagus Mushroom Chowder

Teresa Ambra
This amazing chowder is filled with fresh asparagus, mushrooms, red potatoes, carrots, bell peppers, peas & corn. It's so hearty & satisfying. This soup can be made in 30 minutes, so it's perfect for weeknight meals when you're short on time. Gluten free.
2.50 from 16 votes
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Main Dish, Soups, Stews & Chowders
Cuisine American
Servings 10
Calories 356 kcal

Equipment

  • 1 large Dutch Oven or stock pot
  • 1 small sauce pan
  • 1 whisk
  • 1 wooden spoon
  • 1 soup ladle
  • measuring cups
  • measuring spoons
  • 1 sharp knife to cut vegetables
  • 1 vegetable peeler

Ingredients
  

  • 30-35 fresh asparagus spears washed, cut in 1 1/2 ” pieces, leaving and discarding the last 3 or 4 inches of asparagus stalk
  • 16 oz. fresh mushrooms sliced
  • 1 1/2 to 2 cups red potatoes unpeeled and diced
  • 1 cup carrots peeled and sliced thinly
  • 2 ribs celery diced
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 leek green top removed, diced
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1 cup whole corn kernels fresh, frozen or canned (I used frozen)
  • 1 cup peas frozen or fresh (I used frozen)
  • 32 oz. ctn. chicken broth
  • 1/2 cup unsalted butter (1 stick)
  • 1 qt. half-and-half
  • 1/2 tsp. dried rosemary
  • 1/2 tsp. dried thyme
  • 1 tsp. dried marjoram
  • 1 tsp. sea salt
  • 3/4 tsp. ground black pepper
  • 2 tbsp. olive oil
  • 1 cup gluten free flour or use regular flour if not gluten intolerant

Instructions
 

  • Heat olive oil in Dutch oven.
  • Add leek, onions, bell peppers and garlic and sauté over medium heat for 3-5 minutes.
  • Add mushrooms, carrots, asparagus, red potatoes and chicken broth.
  • Continue cooking until vegetables are tender—about 10 minutes.
  • Add peas and corn and heat through for about 3-5 minutes.
  • Meanwhile, in a saucepan, melt butter.
  • Whisk in GF flour.
  • Slowly stir in half and half.
  • Add seasonings.
  • Cook just long enough to thicken sauce.
  • Add cream sauce to veggies in Dutch oven.
  • Heat through.
  • Remove from heat and serve.

Notes

NOTE: I purchased three bundles of asparagus. I used the top 1 ½ inches of all the asparagus, plus the stalks of one bunch asparagus. I discarded the rest of the stalk.
 
© Can’t Stay Out of the Kitchen
 
[nutrition-label]

Nutrition

Calories: 356kcalCarbohydrates: 31gProtein: 10gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 59mgSodium: 613mgPotassium: 670mgFiber: 6gSugar: 10gVitamin A: 3914IUVitamin C: 53mgCalcium: 172mgIron: 3mg
Keyword asparagus, carrots, corn, gluten free, main dish, mushrooms, peas, potatoes, soup
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