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Cookin' with Kaye

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Chicken Asparagus Chowder (4/11/2008)

Chicken Asparagus Chowder

4 tbsp. Butter
1 large onion, chopped fine
½ cup chopped celery
¼ cup diced red bell pepper
¼ cup all-purpose flour
3 cups chicken broth or stock
1 large potato, peeled and diced
2 cups cooked, diced chicken
1 lb. Asparagus, sliced in ½ inch lengths---remove the woody ends
2 cups Half & Half
salt & pepper to taste
chopped fresh parsley for garnish

Heat butter in a large sauce pan over medium heat. Sauté the celery and onion 3-5 minutes and then add the bell pepper. Cook for another 1-2 minutes. Stir in flour a little at a time until blended with the veggie mixture. Add the chicken broth and stir well.

Add your potato and bring to a boil. Cover and reduce heat and simmer for 15-20 minutes or until potato is slightly tender.

Add asparagus and the chicken and cook until the asparagus can easily be pierced by knife or fork. Add the half & half, salt & pepper. Stir in parsley.

Serve with side salad and crusty bread.

For a time saver, buy a pre-cooked rotisserie chicken, skin it and pull it apart. Should make at least 2 cups.

This week's recommended wine from Van's Liquor Store in East Dubuque-Santa Margherita Pinot Grigio. $14.99 per bottle through Monday, April 14, 2008.

Do you have a recipe you'd like to share? Email it to Mike at michael.kaye@kdth.com.

 

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