Asparagus Chicken Chowder Recipes

CHICKEN, ASPARAGUS & CORN CHOWDER

Steps:

• In a large saucepan, heat oil over medium heat. Add asparagus and onion; cook and stir until tender, 3-4 minutes., Stir in flour, salt, garlic powder and pepper until blended; gradually stir in broth and half-and-half. Bring to a boil, stirring constantly; cook and stir until slightly thickened, 3-5 minutes. Add chicken and corn; heat through.

ASPARAGUS CHICKEN CHOWDER

Steps:

• Place chicken, water and bouillon in a Dutch oven or soup kettle. Cover and slowly bring to a boil; skim foam. Reduce heat; cover and simmer for 45-60 minutes or until chicken is tender. Remove chicken from broth; let stand until cool enough to handle. Remove 1 cup broth and set aside., In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels to drain, reserving 2 tablespoons drippings. Saute the carrots, onion and asparagus in drippings over medium heat until crisp-tender. Add to kettle along with the potatoes, salt, thyme and pepper; return to a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender., Combine flour and reserved broth until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes. Remove chicken from bones; discard bones and skin. Cut chicken into thin strips; add to soup along with cream and parsley. Heat through (do not boil). Sprinkle with bacon just before serving.

ASPARAGUS AND CHICKEN STIR-FRY

Steps:

• Freeze the chicken breasts for 20 to 30 minutes and then thinly slice the chicken against the grain into strips. Toss the strips with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, and the sherry in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with the broth.
• Heat 1 tablespoon of the oil a large nonstick skillet over high heat. Add the asparagus, scallions, remaining garlic, ginger, 1/4 cup of water, and season with 1/4 teaspoon salt. Stir-fry until the asparagus is bright green but still crisp, about 3 minutes. Transfer to a bowl.
• Heat the same skillet until very hot, then add remaining 1 tablespoon oil. Add the chicken and stir-fry until it loses its raw color and gets a little brown, about 3 minutes. Return the asparagus to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a full boil to thicken. Mound the stir-fry on a serving platter or divide among 4 plates; serve with rice.

CREAMY ASPARAGUS CHICKEN

Steps:

• Preheat oven to 450 degrees. Season chicken with salt and pepper. In a large, straight-sided ovenproof skillet, melt butter over medium-high heat. Add chicken to skillet, skin-side down; cook until golden brown, about 5 minutes a side. Transfer to a plate.
• Reduce heat to medium. Add leeks to skillet; cook, stirring frequently, until softened, about 4 minutes. Stir in wine; cook until almost evaporated, 1 minute. Add broth and potatoes; season with salt and pepper. Bring to a boil, then add chicken, skin-side up; transfer to oven. Roast 15 minutes, then remove and add asparagus; season with salt. Cover and return to oven; roast until potatoes are tender and chicken is cooked through, about 10 minutes more. Transfer chicken to a plate. Stir cream into skillet, then return chicken. Serve, with dill.

FRESH ASPARAGUS AND CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2 quart casserole dish.
• Cook noodles in a large pot of boiling water for 5 minutes, or until almost tender. Drain, and rinse under cold water.
• Heat the olive oil in a heavy skillet over medium heat. Cook onion for 4 to 5 minutes, stirring frequently. Add chicken, red bell pepper, celery, and chicken stock. Bring to a boil, and simmer for 5 minutes. Stir in sour cream and oregano.
• Spread half of the chicken mixture into the prepared dish. Arrange the asparagus over the chicken, spread cooked noodles evenly over the asparagus, and top with 5 tablespoons of Parmesan cheese. Cover with the remaining chicken mixture. Sprinkle with the reserved Parmesan cheese.
• Bake 30 minutes in the preheated oven, until lightly brown.

STIR-FRIED CHICKEN WITH ASPARAGUS

Steps:

• Whisk the oyster sauce, chicken broth, sherry, cornstarch, brown sugar, sesame oil and garlic in a small bowl.
• Heat a large skillet or wok over medium-high heat. Add 1 tablespoon vegetable oil to the skillet and heat until shimmering. Add the asparagus, season with 1/2 teaspoon salt and cook, stirring occasionally, until lightly browned and crisp-tender, about 4 minutes. Remove the asparagus to a large plate.
• Heat the remaining 1 tablespoon vegetable oil in the skillet until shimmering. Add the chicken and cook, stirring halfway through, until browned, 5 to 6 minutes. Stir in the oyster sauce mixture and simmer until it thickens slightly, 30 seconds to 1 minute. Add the asparagus and toss to coat in the sauce; season with salt. Serve with the brown rice.

CHICKEN-WRAPPED ASPARAGUS WITH LEMON-CAPER SAUCE

Steps:

• For the chicken, place 1 piece of chicken between 2 pieces of plastic wrap. Use a meat pounder or the bottom of a heavy pan to pound the chicken into an 1/8-inch thick paillard. Repeat with the remaining chicken. Season the chicken and asparagus with salt and pepper.
• Place 1 paillard on a work surface and place 4 asparagus spears across the chicken about 1/3 of the way up. Roll up the chicken, encasing the asparagus. Repeat with remaining chicken and asparagus.
• Combine the water and lemon juice in a large pot with a steamer insert. Bring to a boil over medium heat. Place the chicken rolls in the insert and steam until chicken is cooked through, about 8 minutes.
• Meanwhile, for the sauce, melt the butter in a nonstick skillet over medium heat. Add the shallots and garlic and cook until soft, about 3 minutes. Add the lemon rind, chicken broth and lemon juice and simmer until reduced by half, about 4 minutes. Stir in the capers, parsley, salt and pepper. Place 1 chicken roll on each of 4 plates. Spoon the sauce over the top and serve immediately.

CHICKEN WITH MANGO AND ASPARAGUS

Steps:

• Place the cubed chicken in a bowl.
• Add the egg white, cornstarch, vodka, and canola oil.
• Stir to coat the chicken, then set aside to marinate while you prepare the rest of the recipe.
• Combine the white wine, soy sauce and chicken stock in a pitcher.
• Heat a large non stick skillet and spray it with cooking oil.
• Add the marinated chicken and cook over high heat until lightly browned.
• Add the scallions, garlic, ginger, red pepper, and asparagus and stir fry for another minute.
• Slowly stir in the liquid and bring to a boil so that the sauce thickens.
• Lower the heat and stir in the mango.
• Cook until heated through.
• Good served over basmati rice.

CHICKEN-SAUSAGE AND ASPARAGUS SAUTE OVER CHEESE GRITS

Steps:

• Heat oil in a skillet over medium-high. Cook sausage until browned, tossing occasionally, 1 to 2 minutes; transfer to a plate. Reduce heat to medium. Cook onion until softened, 3 to 5 minutes. Add asparagus, thyme, and 1/3 cup water. Cover, and steam until asparagus is just tender and water has evaporated, about 6 minutes. Add sausage and lemon juice; toss. Season with salt and pepper. Remove from heat.
• In a small saucepan, bring 1 cup salted water to a boil; gradually whisk in grits. Reduce heat to low; cook, stirring frequently, until thickened, about 6 minutes. Stir in cheese; season with salt and pepper. Serve sausage and asparagus over grits.

CREAMY ASPARAGUS CHOWDER

Steps:

• In a Dutch oven, melt butter; saute onions, celery and garlic until tender. Stir in flour.
• Add potato, milk, broth, thyme and marjoram; cook over low heat, stirring occasionally, until the potato is tender and soup is thickened, about 20-30 minutes.
• Add asparagus, salt and pepper; heat through.
• To serve, sprinkle with almonds, cheese and chopped tomato.