Spring Asparagus Chowder

Spring Asparagus Chowder
Spring Asparagus Chowder

 

Asparagus is one of my favorite cool weather vegetables. It just seems like spring when I see the prices on bundles of fresh green and white asparagus drop! This is a great way to incorporate fresh asparagus into your meals, especially for those who don’t like eating it raw, steamed, or tossed in a salad like I do. Go ahead and give this one a try – it has the ingredients that say spring, but is still hearty enough to keep us warm on chilly evenings.

Spring Asparagus Chowder

Spring Asparagus Chowder {a gluten free, dairy free recipe}
Author: 
Recipe type: soup
 
Ingredients
  • 2 Tablespoons olive oil (for sautéing)
  • 2 Tablespoons water (for sautéing)
  • 1 large onion, diced
  • 2 cups celery, diced
  • 1 garlic clove, minced
  • 3 Tablespoons gluten free, GMO-free cornstarch (Or other gluten free starch like tapioca or potato starch that can be used as a thickener.)
  • 2 baking potatoes, washed, peeled and cut into ½-inch cubes
  • 4 cups milk (Dairy- or plant-based work here; I use unsweetened coconut milk.)
  • 4 cups chicken broth (If you prefer to make this recipe vegan, simply substitute vegetable broth here.)
  • 1 teaspoon dried dill
  • ½ teaspoon dried thyme
  • 4 cups cooked asparagus spears, cut into 1-inch pieces
  • Salt and pepper, to taste
  • Diced fresh tomato for garnish, optional
Instructions
  1. In a large soup pot, heat oil over medium-high and add onion and celery. Stir and sauté until tender; add water as needed to continue cooking and prevent vegetables from drying out.
  2. While onion and celery cook, whisk cornstarch (or other starch you’re using) into 1 cup of the milk; set aside.
  3. Stir garlic into onion and celery in soup pot; cook 1 minute, taking care to keep an eye on the garlic, as it is easy to burn.
  4. Add milk/cornstarch mixture slowing to pot and gently whisk as the milk warms and mixture begins to thicken.
  5. Add additional milk and broth slowly while stirring.
  6. Add herbs and potatoes.
  7. Cover the pot, reduce heat to medium-low and cook until potatoes are fork-tender (you should be able to pierce the cubes of potato with a fork easily.) This takes about half an hour. Stir occasionally during the cooking process.
  8. When potatoes are tender, turn off the heat and stir in salt and pepper, then asparagus.
  9. Spoon into serving bowls and top with diced tomato.
  10. Makes 10 cups.

 

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As someone with celiac disease and multiple food allergies, Gigi understands how food can harm or heal. Fully restoring her own health with diet alone after a 25-year health struggle, Gigi now uses her own experiences and the skills she gained as a former neuroscience researcher to share practical, easy-to-understand strategies, science-backed nutrition information, immediately useful tips and recipes to make gluten-free living liberating and positive for everyone!
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  • JillW

    I had just picked up some asparagus and wasn’t sure where I was going with it. This chowder was delicious! And my teenage daughter ate her asparagus happily for the first time ever. You have quite a track record with her, Gigi. Thanks so much!

    • http://www.glutenfreegigi.com Gluten Free Gigi

      Hi, Jill!

      This is terrific news. I love this chowder, and it’s nice to add other veggies to it as well… carrots, peas, etc. Also, feel free to spice it up as you like.
      I added curry powder once and loved it!

      So happy to hear your sweet girl is gobbling up her asparagus happily. ;)

      xoxo