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Asparagus and New Potato Chowder

Small-batch dairy products link us to our nation’s agricultural past and, with their rich farmhouse flavors, make a perfect addition to this chowder with asparagus and potatoes.

Click to preview the May-June 2009 Hobby Farms

Gather some fresh, local asparagus and new potatoes--with some fresh dairy products--for this tasty spring chowder!


  • 1 pound asparagus, woody ends removed, chopped into 1/2-inch pieces

  • 1 1⁄2 pounds new potatoes, peeled, cut into 3/4-inch cubes

  • 2/3 cup finely chopped leeks, white and green parts mixed

  • 1/2 cup sweet bell pepper, any color, diced

  • 4 T. butter

  • 4 cups chicken or vegetable broth

  • 1 cup light cream or half-and-half

  • 4 T. flour

  • 2 cups whole milk

  • 1 tsp. salt

  • black or white pepper to taste

In a large saucepan with a heavy bottom, melt butter over medium heat. Add leeks and peppers, and sauté for 5 minutes until vegetables are soft. Add asparagus, potatoes, broth, and salt and pepper.

Cover, bring to a gentle boil, reduce heat, and simmer until asparagus and potatoes are barely tender, about 17 to 20 minutes.

Whisk flour into light cream or half-and-half. Stir into soup. Add milk. Simmer, uncovered, until soup has thickened to a lightly creamy consistency, about 15 minutes.

Serve hot. Makes approximately 21⁄2 quarts.

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Asparagus and New Potato Chowder

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Reader Comments
Mmmmm... sounds great.
Mary, Pembroke, ON
Posted: 1/8/2012 8:10:24 AM
This sounds wonderful!!! I can't wait to try it!
GotGoats, Whitehall, WI
Posted: 10/29/2011 10:11:26 AM
Sounds delicious
Annie, Houston, TX
Posted: 2/6/2011 2:33:16 PM
I think I will winter over some of my leeks to try this when it is asparagus season.
Melanie, Hopetown, ON
Posted: 11/19/2010 3:58:52 AM
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