Chicken and Asparagus Chowder Recipe

• 4 tbsp Butter
• 1 large Onion (finely chopped)
• 1/2 cup Celery (chopped)
• 1/4 cup Red Bell Pepper (chopped)
• 1/4 cup All-purpose Flour
• 3 cups Chicken Broth
• 1 large baking Potato (peeled and diced)
• 1-1/2 to 2 cups Chicken (diced)
• 1 pound Asparagus (woody ends removed, sliced in 1/2-inch lengths)
• 2 cups heavy Cream
• 1 tsp Salt
• 1/4 tsp Black Pepper (freshly ground)
• 1 tbsp Parsley (freshly chopped)

• Heat butter in a large saucepan, over medium heat. Saute onions and celery for about 3 minutes.
• Add bell pepper and cook for another minute.
• Stir in flour and blend well.
• Now, add chicken broth and stir to blend the ingredients.
• Add diced potato and bring to boil.
• Reduce the heat to low. Cover and let it simmer for 15 minutes.
• Add in asparagus and chicken and cook, until the asparagus is fork-tender.
• Now, add cream, salt and pepper.
• Serve.