Asparagus Corn Chowder - Learning To Cook Blog at - 302465

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Asparagus Corn Chowder 
May 10, 2013 4:07 pm 
Updated: May 12, 2013 1:58 pm
2 Tbs olive oil
1 Tbs butter
2 medium yellow onions, chopped
3 cloves garlic, chopped
20 spears asparagus, tips removed and reserved, stems chopped small
4 large potatoes, peeled and medium diced
1 cup good white wine
6 cups chicken stock (homemade or unsalted)
1 bouquet garni (10 sprigs thyme, 2 sprigs tarragon, 1 small sprig rosemary)
2 large potatoes, peeled and 1/2" cubes
1 cup frozen corn (or left over corn off the cob)
1/2 pound smoked sausage or kielbasa, sliced 1/8" thick
2 - 3 shakes red pepper flakes
1/2 pint heavy cream
1 tsp. fresh thyme leaves
salt and pepper to taste

Heat a large pot over medium heat. When hot add oil and butter. When the butter stops foaming add the onions, garlic and asparagus stems. Cook for about 5 minutes or until the onions are translucent.

Add the 4 chopped potatoes, stir to combine and then add in the white wine, and chicken stock. Bring to a boil and boil gently until potatoes are soft, about 20 minutes or so.

In a small bowl microwave the asparagus tips for 3 minutes, covered. Immediately shock the asparagus tips in ice cold water. Drain and set aside.

Turn off heat and blend with an immersion blender until very smooth.

Add the 2 chopped potatoes to the soup and turn the heat back on to medium. Cover the pot and cook until potatoes are al dente, about 15 minutes.

Add the corn and pepper flakes. Allow cor to cook for 5 minutes or so. Add the asparagus tips, and the heavy cream. Turn off the heat. Stir in the thyme leaves and serve!

I couldn't help but add the smoked sausage. I love the smokey taste. You can leave it out if you prefer to cut down on the fat. Also, you could use light cream or half and half instead of heavy cream. I had heavy cream that needed to be used up! I love soups because they don't take a lot of time to make if you have stock already made up or have a good store bought stock on the shelf. 
Asparagus Corn Chowder
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May 10, 2013 5:56 pm
Sounds so good Doc,i would have to sub. the butter and cream.Hmm, have to think about this. Thanks for posting.
May 10, 2013 6:18 pm
It really didn't need the butter and it was plenty thick and creamy without the cream, but I do like the flavor cream adds. Would soy milk work? Coconut milk? That would be a strange flavor combo!
May 10, 2013 7:11 pm
I think I would try it with silk milk, it is creamier than soy. I will be the only one eating it as my husband does not eat asparagus, but our youngest daughter does, so I will get her to try it with me.
May 11, 2013 4:13 am
I love soup! And you just reminded me I forgot to pick my asparagus yesterday. Funny just the other day, I was wondering what kind of soup asparagus would make. Now I know :)
May 11, 2013 4:38 am
Sounds good! I love asparagus! I would use the heavy cream and butter - just because I like the rich, creamy flavors they give to soup. Adding sausage would be a great idea!
May 11, 2013 4:50 am
really i love the soup... thanks Regards, (Free USA classified website for free ad posting for sale, job, services, vehicles, community, dating, media-news-gallery etc..)
May 11, 2013 4:57 am
Cat Hill, I am having troubles with my asparagus. It looks as though a couple of my roots have died off, and others are only producing very narrow diameter fronds. Some are much less than a pencil thickness. I'm growing Mary Washington variety. I planted the roots three years ago, rather this is their third season in my garden. They are all in a 4' x 12' raised bed of 1:1:1 peat:vermiculite:compost.
May 11, 2013 5:01 am
Thanks Mother Ann. The sausage worked well, but I wish I had bought a better brand than the store brand. It wasn't as smokey as I like. I wish there was a healthy butter and cream replacement that performed exactly like butter and cream.
May 11, 2013 4:50 pm
I generally try to use low fat or fat free ingredients when I make things like this, although I do use real whipped butter. I made something a week or two ago with heavy cream and butter and what a difference it made. So now do I use full fat and limit how often I make things like this, or stick to my lower fat (which seemed perfectly fine before).......decisions, decisions. But your soup is a keeper, fat and all! Yum.
May 11, 2013 7:24 pm
The more I think about the soup, the less I like it. It was good, but it could have been a lot better. I think the three herbs I used could have been reduced to one. Thyme alone would have been fine, or lemon thyme as someone mentioned. The flavors were muddied. Also, I think a small amount of bacon instead of a lot of smoked sausage would have been better.
May 12, 2013 12:51 pm
This looks yummy, can I come over and have a taste? :-)
May 12, 2013 1:58 pm
My kids have eaten it all. Even the leftovers! :( I didn't get any.
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Doc Simonson

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St. Peter, Minnesota, USA

Member Since
Jan. 2009

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About Me
I'm old and smelly, kinda like a really good salami with that really nice white mould all over it.
My favorite things to cook
Meat, carbs, meat, carbs, meat, carbs and did I mention meat?
My favorite family cooking traditions
Drop a plate of Pierogis and sausages in front of me and watch my eyes glaze over in pure joy.
My cooking triumphs
Schweinebraten mit Knoedel und Krautsalat. Also Edel Hirsch Gulasch was very nice. I make killer Spaetzle and Knockerl also.
My cooking tragedies
There aren't enough electrons in cyberspace! :) Actually, the tragedies usually involve well intentioned creativity out of control.
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