Soup Night: Asparagus Leek Chowder
Asparagus Leek Chowder
1. Melt the butter in a large soup pot over low heat. Add the mushrooms, leeks, and asparagus and cook until almost tender, about 10 minutes.
2. Sprinkle flour, salt, and pepper evenly over all the vegetables, sauté 3-4 minutes..
3. Add chicken broth gradually, stirring to prevent lumps, and simmer 10 minutes. Add the half-and-half and heat, stirring constantly, until hot and bubbly.
4. Stir in corn and pimiento and heat through, being careful not to boil. Season to taste with additional salt and pepper, if needed, and serve hot.