MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Asparagus Chicken Chowder
 Categories: Chowder, Toh o/n 96
      Yield: 16 servings
 
      3    1/2 Pound Chicken,
           Broiler/fryer
      3    1/2 Quart ;water
      2 ts Bouillon granules, chicken
      5    Bacon strips; diced
      2 md Carrots; chopped
      1 md Onion; chopped
    1/2 lb Asparagus, fresh; cut itno
    1/2    " pieces
      2 c  Potatoes; peeled
      1 tb Salt
  1 1/2 ts Thyme, dried
    1/2 ts ;pepper
    1/2 c  Flour
  1 1/2 c  Cream, whipping
      2 tb Parsley, fresh; chopped
 
  Place chicken, water and bouillon in a Dutch oven or soup kettle.
  Cover and bring to a boil; skim fat. Reduce heat; cover and simmer
  for 1 to 1 1/2 hours or until chicken is tender. Remove chicken;
  cool. Remove 1 cup broth and set aside. In a skillet over medium
  heat, cook bacon until crisp. Remove bacon, drain and discard all but
  2 tablespoons drippings. Saute carrots, onion, and asparagus in
  drippings over medium heat until crisp-tender.
  
  Add to kettle along with potatoes, salt, thyme, and pepper; return to
  a boil. Reduce heat; cover and simmer for 20 minutes or until
  potatoes are tender. Combine flour and reserved broth; stir into
  soup. Bring to a boil; cook and stir for 2 minutes. Debone chicken
  and cut into thin strips, add to soup along with cream and parsley.
  Heat through (do not boil). Sprinkle with bacon just before serving.
  
  <Taste of Home - Oct/Nov 96>
 
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