1 boneless, skinless, broiler-fryer chicken, cooked, chopped
4 tablespoons margarine
5 tablespoons minced onion
6 tablespoons flour
5 cups chicken broth, warmed
1 cup sour cream
2 tablespoons white wine
1 (10-1/2 ounce) can asparagus spears


In Dutch oven, melt margarine over medium-low heat. Add onion and sautÈ until golden brown, about 3 minutes. Add flour, stirring and cooking about 2 minutes. Raise temperature to medium-high and slowly add chicken broth, stirring constantly until mixture boils, about 3 minutes; reduce heat to low. Place sour cream in 3-cup bowl; slowly stir in 1 cup of hot broth. Add sour cream-broth mixture to Dutch oven, stirring until smooth; add wine. Drain and chop asparagus into bite-size pieces. Add chicken and asparagus to Dutch oven, gently stirring.
The following chowder can be frozen by allowing it to cool and then pouring it into freezer containers, leaving a 1/2-inch space at top. Next, the containers should be sealed, labeled, dated and placed in the freezer. To serve, allow the chowder to thaw slightly in the refrigerator. Place it in a saucepan and heat it over medium heat about 30 minutes or until hot but not boiling, stirring as little as possible.
Chicken-Asparagus Chowder
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