Creamy Asparagus Chowder

Bren in LR's Note:

This is from Shirley Beachum of Shelby Michigan. She writes, "While this soup's good with fresh asparagus, it can also be prepared with frozen or canned. In fact, I like to blanch and freeze asparagus in portions just right for this recipe--that way, I can make our favorite chowder all year."

• Total Time: 1 hrs 15 mins
• Prep Time: 45 mins
• Cook Time: 30 mins

Ingredients:

Servings: 8

• 1/4 cup butter
• 2 medium onions, chopped
• 2 cups celery, chopped
• 1 garlic clove, minced
• 1/2 cup all-purpose flour
• 1 large potato, peeled and cut into 1/2 inch cubes
• 4 cups milk
• 4 cups chicken broth
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 4 cups fresh asparagus, chopped, cooked and drained
• salt
• pepper
• sliced almonds
• shredded cheddar cheese
• fresh tomato, chopped

Directions:

1. In a Dutch oven, melt butter; saute onions, celery and garlic until tender. Stir in flour.
2. Add potato, milk, broth, thyme and marjoram; cook over low heat, stirring occasionally, until the potato is tender and soup is thickened, about 20-30 minutes.
3. Add asparagus, salt and pepper; heat through.
4. To serve, sprinkle with almonds, cheese and chopped tomato.