Asparagus Leek Chowder Recipe

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Asparagus Leek Chowder
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  1. In a large saucepan, saute the asparagus, mushrooms and leeks in butter for 10 minutes or until tender. Stir in the flour, salt and pepper until blended.
  2. Gradually stir in broth and cream. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Stir in corn and pimientos; heat through. Yield: 7 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 294.17 Kcal (1232 kJ)
Calories from fat 166.45 Kcal
% Daily Value*
Total Fat 18.49g 28%
Cholesterol 52.98mg 18%
Sodium 474.15mg 20%
Potassium 455.47mg 10%
Total Carbs 26.29g 9%
Sugars 3.71g 15%
Dietary Fiber 2.49g 10%
Protein 6.65g 13%
Vitamin C 14.7mg 25%
Vitamin A 0.1mg 4%
Iron 2.4mg 13%
Calcium 121.1mg 12%
Amount Per 100 g
Calories 93.88 Kcal (393 kJ)
Calories from fat 53.12 Kcal
% Daily Value*
Total Fat 5.9g 28%
Cholesterol 16.91mg 18%
Sodium 151.32mg 20%
Potassium 145.36mg 10%
Total Carbs 8.39g 9%
Sugars 1.18g 15%
Dietary Fiber 0.79g 10%
Protein 2.12g 13%
Vitamin C 4.7mg 25%
Iron 0.8mg 13%
Calcium 38.7mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.9
  • 8

Good Points

  • saturated fat free,
  • low cholesterol

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