Asparagus Chicken Chowder

Total Time: 2 hrs 40 mins Preparation Time: 40 mins Cook Time: 2 hrs

Ingredients

• Servings: 16
• 1 broiler chickens (3 to 3-1/2 pounds) or 1 broiler-fryer chicken (3 to 3-1/2 pounds)
• 3 1/2 quarts water
• 2 teaspoons chicken bouillon granules
• 5 slices bacon, strips diced
• 2 medium carrots, chopped
• 1 medium onion, chopped
• 1/2 lb fresh asparagus, trimmed and cut into 1/2-inch pieces or 1 (10 ounce) box frozen asparagus, thawed
• 2 cups cubed peeled potatoes
• 1 tablespoon salt
• 1 1/2 teaspoons dried thyme
• 1/2 teaspoon pepper
• 1/2 cup all-purpose flour
• 1 1/2 cups heavy whipping cream or 1 1/2 cups canned reduced-fat evaporated milk
• 2 tablespoons chopped fresh parsley

Recipe

• 1 place chicken, water and bouillon in a dutch oven or soup kettle.
• 2 cover and slowly bring to a boil; skim foam. reduce heat; cover and simmer for 45-60 minutes or until chicken is tender.
• 3 remove chicken from broth; let stand until cool enough to handle.
• 4 remove 1 cup broth and set aside.
• 5 in a large skillet, cook bacon over medium heat until crisp.
• 6 using a slotted spoon, remove bacon to paper towels to drain, reserving 2 tablespoons drippings.
• 7 saute the carrots, onion and fresh asparagus (if using frozen asparagus, do not add until the end of the recipe) in drippings over medium heat until crisp-tender.
• 8 add to kettle along with the potatoes, salt, thyme and pepper; return to a boil.
• 9 reduce heat;cover and simmer for 20 minutes or until potatoes are tender.
• 10 combine flour and reserved broth until smooth; stir into soup.
• 11 bring to a boil; cook and stir for 2 minutes.
• 12 remove chicken from bones;discard bones and skin.
• 13 cut chicken into thin strips; add to soup.
• 14 along with cream and parsley (and thawed frozen asparagus, if using).
• 15 heat through (do not boil).
• 16 sprinkle with bacon just before serving. yield: 16-18 servings (4-1/2 quarts).