I’ve never met a chowder I didn’t enjoy. Whether it be a creamy clam chowder, a tomato based shrimp and corn chowder, or a lovely vegetarian chowder like this one from Fine Cooking magazine, chowders are always chock-full of tasty ingredients and are hearty, no matter the season.  The interesting thing about this Asparagus-Potato Chowder is that you start the dish by making your own broth from the woody ends of asparagus and a quartered onion.  The result is a lovely, light green broth and to that, you add in diced onions cooked in butter, heavy cream, Dijon mustard and dry white wine.  In this mixture you cook the buttery potatoes and the fresh asparagus until tender.  A last minute add-in of decadent mascarpone cheese or cream cheese and some fresh herbs bring this entire dish home.  A lovely spring soup that is full of the season’s best ingredients and a ton of flavor.

(To view this recipe, click on the following link: http://www.finecooking.com/recipes/asparagus-potato-chowder.aspx)

Tagged: asparagus, asparagus broth, asparagus-potato chowder, chowder, dill, Fine Cooking magazine, garlic, heavy cream, herbs, mascarpone cheese, onions, potatoes, vegetarian, vegetarian soup, yukon gold potatoes