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.
30-35fresh asparagus spearswashed, cut in 1 1/2 ” pieces, leaving and discarding the last 3 or 4 inches of asparagus stalk
16oz.fresh mushroomssliced
1 1/2 to 2cupsred potatoesunpeeled and diced
1cupcarrotspeeled and sliced thinly
2ribscelerydiced
1mediumoniondiced
3cloves garlicminced
1leekgreen top removed, diced
1red bell pepperchopped
1yellow bell pepperchopped
1cupwhole corn kernelsfresh, frozen or canned (I used frozen)
1cuppeasfrozen or fresh (I used frozen)
32oz. ctn.chicken broth
1/2cupunsalted butter(1 stick)
1qt.half-and-half
1/2tsp.dried rosemary
1/2tsp.dried thyme
1tsp.dried marjoram
1tsp.sea salt
3/4tsp.ground black pepper
2tbsp.olive oil
1cupgluten free flouror 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.