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.

by Dani Yokhna

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.

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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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