Chicken-Asparagus Chowder

  • Yield 4 servings


1 -- broiler-fryer chicken, cooked, skinned, boned, chopped
4 tablespoons butter-flavored margarine
5 tablespoons minced onion
6 tablespoons flour
5 cups chicken broth, warmed
1 cup sour cream
2 tablespoons white wine
1 can (10-1/2 oz) asparagus spears


In Dutch oven, melt margarine over medium-low heat.  Add onion and saute until golden brown, about 3 minutes.  Add flour, stirring and cooking about 2 minutes.  Raise temperature to medium-high and slowly add chicken broth, stirring constantly until mixture boils, about 3 minutes; reduce heat to low.  Place sour cream in 3-cup bowl; slowly stir in 1 cup of hot broth.  Add sour cream-broth mixture to Dutch oven, stirring until smooth; add wine.  Drain and chop asparagus into bite-size pieces.  Add chicken and asparagus to Dutch oven, gently stirring.*  Cool and pour chowder into freezer containers, leaving 1/2-inch space at top.  Seal, label, date and freeze.  To serve, allow to thaw slightly in refrigerator; place in saucepan and heat over medium temperature about 30 minutes until hot but not boiling, stirring as little as possible.



Get every new post delivered to your Inbox.

Join 283 other followers