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Chicken, Asparagus & Corn Chowder

Chicken and asparagus make a light, comforting soup that’s easy to do with common ingredients. If we have rotisserie chicken, it goes into this soup. —Jennifer Vo, Irvine, California
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 2 tablespoons olive oil
  • 3/4 cup cut fresh asparagus (1-inch pieces)
  • 1 small onion, finely chopped
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/8 to 1/4 teaspoon pepper
  • 1 can (14-1/2 ounces) chicken broth
  • 1/2 cup fat-free half-and-half
  • 1-1/2 cups cubed cooked chicken breast
  • 3/4 cup frozen corn

Directions

  • 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.
Nutrition Facts
1 cup: 215 calories, 9g fat (1g saturated fat), 43mg cholesterol, 800mg sodium, 15g carbohydrate (4g sugars, 1g fiber), 19g protein.

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