THE RECIPE JOURNAL · Main Course
Hearty Spicy Potato and Asparagus Chowder
This comforting chowder combines tender potatoes and crisp asparagus with a spicy kick that warms you from the inside out. It’s perfect for cozy nights when you want something hearty and full of flavor.
FROM THE KITCHEN • Hearty Spicy Potato and Asparagus Chowder
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating some oil in a large pot over medium heat. Toss in the celery, carrot, onion, jalapeño, and garlic, and cook everything together until the onion is nice and soft, about 5 minutes. Next, add the potatoes and pour in enough water to just cover them. Stir in the bouillon, then bring the mixture up to a boil. Let it simmer until the potatoes and carrots are tender, which should take around 40 minutes.
02
Step 2
Once the veggies are cooked through, take the pot off the heat and use a hand blender to puree the soup until it’s smooth and creamy. Then, stir in the asparagus and bring the soup back to a gentle boil. Cook just until the asparagus is tender but still has a bit of bite, about 5 minutes. Finish by seasoning with salt and pepper to taste, and you’re ready to dig in!
Why you’ll love it
This chowder is a comforting blend of spicy heat and fresh vegetables. It’s perfect for chilly days when you want something filling but not too heavy. The combination of potatoes and asparagus gives it a nice texture and a fresh, vibrant flavor.
How to serve
Serve this chowder hot with a sprinkle of fresh herbs like parsley or chives on top. It pairs wonderfully with crusty bread or a warm garlic baguette. A simple green salad on the side can add a light contrast.
Storage & leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave to avoid curdling. This chowder can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.
