Asparagus Chicken Chowder - cooking recipe

Ingredients

1 broiler chickens (3 to 3-1/2 pounds) or 1 broiler-fryer chicken (3 to 3-1/2 pounds)
3 1/2 quarts water
2 teaspoons chicken bouillon granules
5 slices bacon, strips diced
2 medium carrots, chopped
1 medium onion, chopped
1 lb fresh asparagus, trimmed and cut into 1/2-inch pieces or (10 ounce) box frozen asparagus, thawed
2 cups cubed peeled potatoes
1 tablespoon salt
1 1/2 teaspoons dried thyme
1/2 teaspoon pepper
1/2 cup all-purpose flour
1 1/2 cups heavy whipping cream or 1 1/2 cups canned reduced-fat evaporated milk
2 tablespoons chopped fresh parsley

Preparation

Place chicken, water and bouillon in a Dutch oven or soup kettle.
Cover and slowly bring to a boil; skim foam. Reduce heat; cover and simmer for 45-60 minutes or until chicken is tender.
Remove chicken from broth; let stand until cool enough to handle.
Remove 1 cup broth and set aside.
In a large skillet, cook bacon over medium heat until crisp.
Using a slotted spoon, remove bacon to paper towels to drain, reserving 2 tablespoons drippings.
Saute the carrots, onion and fresh asparagus (if using frozen asparagus, do not add until the end of the recipe) in drippings over medium heat until crisp-tender.
Add to kettle along with the 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 until smooth; stir into soup.
Bring to a boil; cook and stir for 2 minutes.
Remove chicken from bones;discard bones and skin.
Cut chicken into thin strips; add to soup.
along with cream and parsley (and thawed frozen asparagus, if using).
Heat through (do not boil).
Sprinkle with bacon just before serving. Yield: 16-18 servings (4-1/2 quarts).