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Total Time
1hr 15mins
Prep 45 mins
Cook 30 mins

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."

Ingredients Nutrition

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.