FoodLink - Purdue Extension

Spring Fling Chowder

Recipe adapted from Oregon State University Extension's

15 min
30 min
Total Time
45 min
Servings: 8


1 tablespoon vegetable oil
1 small onion (chopped)
2 cups fresh or frozen asparagus (chopped into small pieces)
1 large potato (peeled and diced)
3 cups low-sodium chicken or vegetable broth (or use water) (see notes)
1 15-ounce can cream-style corn
1 cup peas (fresh, frozen, or canned and drained)
salt and  pepper to taste
1⁄2 cup cheddar cheese (grated)


  1. Heat oil in large pot over medium heat (300°F in an electric skillet). Sauté onion, asparagus, and potato until onions are brown (about 10 minutes).

  2. Add broth and corn. Cover and simmer until potato is tender (about 10 minutes).

  3. Add peas and simmer 2 to 3 more minutes.

  4. Season with salt and pepper, if desired. Top with cheese and serve warm.

  5. Refrigerate leftovers within 2 hours.