Recipe: Chicken-Asparagus Chowder

CHICKEN-ASPARAGUS CHOWDER

1 broiler-fryer chicken, cooked, skinned, boned, chopped
4 tablespoons butter-flavored margarine
5 tablespoons minced onion
6 tablespoons flour
5 cups chicken broth, warmed
1 cup sour cream
2 tablespoons white wine
1 can (10-1/2 ounces) cup asparagus spears

In Dutch oven, melt margarine over medium-low heat. Add onion and saute until golden brown, about 3 minutes. Add flour, stirring and cooking about 2 minutes. Raise temperature to medium-high and slowly add chicken broth, stirring constantly until mixture boils, about 3 minutes; reduce heat to low. Place sour cream in 3-cup bowl; slowly stir in 1 cup of hot broth. Add sour cream-broth mixture to Dutch oven, stirring until smooth; add wine. Drain and chop asparagus into bite-size pieces. Add chicken and asparagus to Dutch oven, gently stirring.* Cool and pour chowder into freezer containers, leaving 1/2-inch space at top. Seal, label, date and freeze. To serve, allow to thaw slightly in refrigerator; place in saucepan and heat over medium temperature about 30 minutes until hot but not boiling, stirring as little as possible.

Makes 4 Servings

* Chowder may be served hot or frozen for later use. For smaller households, freeze in individual servings.

Source: National Chicken Council