Asparagus Chicken Chowder
16 Servings
INGREDIENTS:
1 Broiler/Fryer Chicken (3-3-1/2 Pounds)
3-1/2 Quarts Water
2 Teaspoons Chicken Base
5 Strips Bacon, Diced
2 Carrots, Chopped
1 Onion, Chopped
1/2 Pound Fresh Asparagus, Cut Into 1/2-Inch Pieces
2 Cups Potatoes, Peeled And Cubed
1 Tablespoon Salt
1-1/2 Teaspoons Dried Thyme
1/2 Teaspoon Pepper
1/2 Cup All Purpose Flour
1-1/2 Cups Half & Half
2 Tablespoons Fresh Parsley, Chopped
DIRECTIONS:
Place chicken, water and chicken base in a soup kettle. Cover and bring to a boil. Reduce heat, cover and simmer for 1 to 1-1/2 hours or until chicken is tender. Remove chicken, cook, and skim fat. Remove one cup broth and set aside.
In a skillet over medium heat, cook bacon until crisp. Remove bacon; drain and discard all but 2 tablespoons drippings. Saute carrots, onion and asparagus in drippings over medium heat until crisp-tender. Add to kettle along with potatoes, salt, thyme and pepper. Return kettle to a boil. Reduce heat. Cover and simmer for 20 minutes or until potatoes are tender. Combine flour and reserved broth; stir into soup. Bring to a boil; cook and stir for 2 minutes. Debone chicken and cut into thin strips; add to soup along with half and half and parsley. Heat through, but do not boil.
Sprinkle with bacon just before serving.