Asparagus, Mushroom and Ham Chowder
Serves 6.
• 1 tbsp. olive oil
• 8 oz. cremini mushrooms, sliced
• 1 medium onion, diced
• 3 tbsp. flour
• 5 c. low-sodium chicken stock
• 3 medium Yukon Gold potatoes, peeled and cut into small dice
• 1 tsp. salt
Recipe: Asparagus, Mushroom and Ham Chowder
April 26, 2016 at 2:45AM
• 1/4 tsp. freshly ground black pepper
• 1 lb. asparagus, trimmed and cut into 1-in. pieces
• 4 oz. ham, diced
• 1/4 c. heavy whipping cream
Directions
Heat the oil in a large pot over medium heat. Add the mushrooms and cook until slightly browned. Transfer to a plate.
Add the onion and cook until softened, about 6 minutes. Sprinkle in the flour and cook, stirring for 2 minutes.
Stir in the stock along with the cooked mushrooms, potatoes, salt and pepper. Reduce the heat to medium-low and cook 15 minutes.
Stir in the asparagus, ham and cream and cook for another 5 minutes or until the vegetables are just tender. Ladle the chowder into bowls and serve hot.
Nutrition information per serving:
Calories190Fat7 gSodium460 mg
Carbohydrates27 gSaturated fat3 gTotal sugars3 g
Protein8 gCholesterol11 mgDietary fiber3 g
Exchanges per serving: 2 carb, 1 lean protein, 1 fat.
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