Asparagus-Potato Chowder

Asparagus-Potato Chowder
Photo by Scott Phillips


  • 1 Tbs. chopped fresh dill, plus fronds for garnish
  • Kosher salt
  • 1 Tbs. cornstarch
  • 3 Tbs. unsalted butter
  • ½ cup heavy cream
  • 1 lb. Yukon Gold potatoes, peeled and cut into ½ -inch dice (about 3 cups)
  • 2 large sweet onions, 1 quartered and 1 finely chopped
  • + 6 more ingredients
    • Hot sauce (optional)
    • ¼ cup dry white wine
    • Freshly ground black pepper
    • 1-½ lb. medium-thick asparagus
    • 6 oz. (¾ cup) mascarpone, at room temperature
    • 1 medium clove garlic, minced

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...

View full recipe at Fine Cooking


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