Spring Fling Chowder

Food Hero
1 cup

Print Recipe View Nutrition Facts


  1. Heat oil in large pot over medium heat (300 degrees in an electric skillet). Sauté onion, asparagus and potato until soft, about 10 minutes.
  2. Add chicken or vegetable broth and corn. Cover and simmer until potato is tender, about 10 minutes.
  3. Add peas and simmer 2 to 3 more minutes.
  4. Season with salt and pepper, if desired. Top with cheese and serve warm.
  5. Refrigerate leftovers within 2 hours.


Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.


1 Tablespoon vegetable oil

1 small onion, chopped

2 cups fresh or frozen asparagus, chopped into small pieces

1 large potato, peeled and diced

3 cups low-sodium chicken or vegetable broth (or use water) (see notes)

1 can (15 ounces) cream-style corn

1 cup peas, frozen or canned and drained

salt and pepper to taste


saucepan, stove, chopping knife