You are here: Home » Recipes » Chicken-Asparagus Chowder Chicken-Asparagus Chowder Yield 4 servings PrintEmail Ingredients 1 -- broiler-fryer chicken, cooked, skinned, boned, chopped4 tablespoons butter-flavored margarine5 tablespoons minced onion6 tablespoons flour5 cups chicken broth, warmed1 cup sour cream2 tablespoons white wine1 can (10-1/2 oz) asparagus spears Instructions 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.