Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 tablespoon olive oil, 1 large yellow onion, 2 cloves garlic
- Stir in the diced Yukon Gold potatoes. Pour in the vegetable broth, ensuring the potatoes are mostly submerged. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it cook for about 10-15 minutes, or until the potatoes are fork-tender.1 pound Yukon Gold potatoes, 4 cups vegetable broth
- Add the cut asparagus pieces to the pot. Continue to simmer, uncovered, for another 5-7 minutes, or until the asparagus is bright green and tender-crisp. Avoid overcooking the asparagus, as it can become mushy and lose its vibrant color.1 pound fresh asparagus
- For a smoother chowder, you can partially blend the soup. Use an immersion blender directly in the pot, or carefully transfer about half of the soup to a regular blender (vent the lid and cover with a towel to avoid steam buildup). Blend until desired consistency, then return it to the pot. For an even creamier texture, ensure you have enough liquid to allow for good blending.
- Stir in the milk and heavy cream (if using). Heat gently over low heat, stirring, until warmed through. Do not boil after adding the dairy, as it can curdle. Season the chowder generously with salt and freshly ground black pepper to taste. If you like, add a pinch of nutmeg for an extra layer of subtle warmth.1 cup milk, ½ cup heavy cream, to taste Salt and freshly ground black pepper, pinch nutmeg
- Ladle the hot Spring Asparagus Potato Chowder into bowls. Garnish with fresh chopped chives and any reserved asparagus tips. Serve immediately.2 tablespoons fresh chives
Notes
Allow the chowder to cool completely before storing. Refrigerate in an airtight container for up to 3-4 days. Reheat gently on the stovetop or in the microwave, avoiding boiling. Can be frozen for up to 2-3 months.
