Chicken-Asparagus Chowder

  • Yield: 4 servings


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