Try this Lemony Chicken and Asparagus Chowder recipe, or contribute your own.
Suggest a better descriptionSource: Home Chef
1. If using whole chicken breasts, cut up into 1” pieces.
2. Trim woody ends off asparagus and cut into 1” pieces.
3. Halve lemon lengthwise. Cut one half Into wedges and juice the other half.
4. Cut roasted red peppers into 1/2” pieces.
5. Trim and thinly slice green onions, keeping white and green parts separate.
6. Mince shallot.
7. Pat chicken dry.
8. Place a medium pit over medium heat.
9. Add 1 tsp. Olive oil and chicken to hot pot. Stir occasionally until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
10. Transfer chicken to a plate. Keep pit over medium heat.
11. Add 2 tsp. Olive oil and butter to hot pot. Let butter melt.
12. Once butter has melted, add asparagus, white portion of green onions, shallot, 1/4 tsp salt, and a pinch of pepper. Stir occasionally until vegetables begin to soften, 3-4 minutes.
13. Stir in flour until no dry flour remains in pot.
14. Add 1 1/2 cups water, chicken broth concentrate, and cream cheese to hot pot. Stir to combine, then bring to a simmer.
15. Once simmering, stir occasionally until creamy and slightly thickened, 3-5 minutes.
16. Stir in chicken and any accumulated juices, roasted red peppers, 2 tsp lemon juice, 1/4 tsp salt, and a pinch of pepper until heated through and combined.
17. If too thick, add water, 1 tbsp at a time until desired consistency is reached.
18. Remove from burner and serve, topping chowder with green portions of green onion. Squeeze lemon wedges over to taste, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (446g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 444 | ||
Calories from Fat: 354 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 39.4g | 53 % | |
Saturated Fat 24.5g | 123 % | |
Monounsaturated Fat 10.2g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 106.7mg | 33 % | |
Sodium 424mg | 15 % | |
Potassium 483.1mg | 13 % | |
Total Carbohydrate 24.1g | 7 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 18.8g | ||
Protein 5.9g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 444
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