Asparagus-Potato Chowder

By CathyD

Ingredients

• 1-1/2 lb. medium-thick asparagus
• 2 large sweet onions, 1 quartered and 1 finely chopped
• Kosher salt
• 1/2 cup heavy cream
• 1 Tbs. cornstarch
• 3 Tbs. unsalted butter
• 1 medium clove garlic, minced
• 1/4 cup dry white wine
• 1 lb. Yukon Gold potatoes, peeled and cut into 1/2 -inch dice (about 3 cups)
• 6 oz. (3/4 cup) mascarpone, at room temperature
• 1 Tbs. chopped fresh dill, plus fronds for garnish
• Freshly ground black pepper
• Hot sauce (optional)

Details

Servings 6
Adapted from finecooking.com

Preparation

Step 1

This creamy-tangy vegetarian chowder makes the most of each spear: The tough ends flavor a light asparagus stock, and the tender stalks and tips go into the chowder.

Trim the woody ends from the asparagus and put them in a 4-quart saucepan. Add the quartered onion, 1 tsp. salt, and 8 cups of water. Bring to a boil, then turn the heat down and simmer until the broth is reduced to 5 cups, 25 to 30 minutes.

Meanwhile, separate the asparagus tips from the stalks. Halve each tip lengthwise and cut the stalks crosswise 1/2 inch thick; set aside. In a small bowl, whisk the cream and cornstarch.

Melt the butter in the saucepan over medium-high heat, add the chopped onion, and cook, stirring occasionally, until beginning to brown, 6 to 10 minutes. Add the garlic and mustard and cook, stirring, for 30 seconds. Add the wine and cook, stirring, until almost evaporated, about 1 minute. Add the broth, potatoes, and 1 tsp. salt. Bring to a boil, then turn the heat down and simmer until the potatoes are tender when pierced with a fork, 6 to 9 minutes. Using a potato masher or fork, gently mash about half of the potatoes against the sides and bottom of the saucepan.

Whisk the mascarpone into the chowder and bring to a bare simmer over medium-low heat. Whisk in the cornstarch mixture and continue to gently simmer, whisking, until the chowder is slightly thickened, about 2 minutes. Add the asparagus tips and stalks, and cook until bright green and just tender, 2 to 3 minutes. Remove from the heat and stir in the chopped dill, 1 tsp. salt, and 1 tsp. pepper. Season to taste with more salt and pepper, and serve garnished with the dill fronds and a few drops of hot sauce, if using.

nutrition information (per serving):
Calories (kcal): 270; Fat (g): 20; Fat Calories (kcal): 180; Saturated Fat (g): 12; Protein (g): 4; Monounsaturated Fat (g): 6; Carbohydrates (g): 19; Polyunsaturated Fat (g): 1; Sodium (mg): 460; Cholesterol (mg): 60; Fiber (g): 3;

Photo: Scott Phillips