Spring Asparagus and Herb Chowder
A delicate, springtime chowder celebrating fresh asparagus with creamy potatoes, sweet leeks, and bright tarragon. Finished with a touch of lemon juice to heighten the fresh flavors. Naturally vegetarian and ready in under 45 minutes.
- Prep
- 15 min
- Cook
- 22 min
- Wait
- 3 min
- Total
- 40 min
- Makes
- 4 servings (about 5 cups)
Steps
Before you start
- Wash and trim fresh asparagus, snapping off woody ends before cooking
- Have fresh tarragon on hand (fresh is essential here—dried won't work)
- Use unsalted vegetable broth so you can control the seasoning
- Cut potatoes into uniform ½-inch pieces for even cooking
Prepare all vegetables
- Wash asparagus and snap off woody ends by bending each spear until it breaks naturally (usually 1–2 inches from base).
- Trim and peel potatoes, cutting them into roughly ½-inch cubes.
- To clean the leek, slice it lengthwise, then rinse thoroughly between layers to remove any grit; slice into ¼-inch rounds.
- Roughly chop fresh tarragon and thyme leaves.
- Have everything ready before you start cooking.
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Ready when: All vegetables are prepped and measured
Tip: Snap asparagus at its natural break point rather than cutting; it wastes less and is less likely to splinter
Sauté the leek
- Melt 2 tablespoons butter in a large saucepan (4–5 quarts) over medium heat.
- Add the sliced leek and cook, stirring occasionally, for 4–5 minutes.
- The leek should be soft and translucent, with no browning at the edges.
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Ready when: Leek is translucent, tender, and light golden at the edges, not browned
Tip: Keep heat at medium so the leek softens gently without browning; high heat will cause it to lose its delicate flavor
Add potatoes and broth
- Pour in 4 cups unsalted vegetable broth.
- Add the potato cubes and stir to combine.
- Increase heat to medium-high and bring to a boil, then immediately reduce heat to medium and maintain a gentle simmer for 10 minutes.
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Ready when: Potatoes are starting to become tender when pierced with a knife (not falling apart yet), and broth simmers gently
Tip: Don't skip the simmer—boiling too vigorously can make the potatoes break apart and make the broth cloudy
Add asparagus and herbs
- Add all the asparagus pieces, the chopped tarragon, and the thyme leaves to the pot.
- Stir to distribute evenly.
- Simmer gently for 5–6 minutes.
- The asparagus should be tender when pierced but still bright green—don't overcook it or it will lose color and flavor.
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Ready when: Asparagus is tender but not mushy, bright green, with just a slight give when pierced with a fork
Tip: Set a timer for 5 minutes so you don't overcook the asparagus; overcooked asparagus turns gray and falls apart
Finish with cream and lemon
- Remove the pot from heat.
- Stir in ½ cup heavy cream until fully combined.
- Add 1 tablespoon fresh lemon juice, then season to taste with salt and black pepper.
- Stir gently to combine.
- The cream should be evenly distributed with no visible streaks.
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Ready when: Cream is fully incorporated, chowder looks uniform in color, and lemon juice is distributed
Tip: Add lemon juice gradually to taste; too much will overpower the delicate tarragon and asparagus flavors
Rest and serve
- Let the chowder sit uncovered for 2–3 minutes.
- This allows the flavors to meld and the chowder to reach the ideal serving temperature (warm but not piping hot, which can diminish the fresh herb flavor).
- Ladle into bowls and serve immediately.
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Ready when: Chowder is steaming and flavors smell well-integrated
Tip: Serve in warmed bowls to keep the chowder at a comfortable eating temperature
Good to know
Tips
- Fresh tarragon is essential to this recipe—it provides the signature anise-like flavor that makes spring asparagus chowder distinctive. Dried tarragon lacks the delicate volatility needed here.
- Keep the heat gentle throughout. High heat or extended cooking will cause the asparagus to lose its bright green color and turn dull or gray, and will diminish the fresh herb flavors.
- For a creamier texture, use an immersion blender to partially blend the chowder after adding the cream, leaving some potato chunks for contrast. Work gently to avoid overdoing it.
- This chowder is naturally vegetarian and can be made vegan by substituting the butter with olive oil and the heavy cream with coconut cream or a plant-based cream alternative.
Make ahead
The chowder is best enjoyed fresh, but it can be made up to 1 day ahead. Cool completely, store covered in the refrigerator, and gently reheat over medium-low heat before serving. Do not boil. If reheating, you may need to add 2–3 tablespoons of vegetable broth or water to restore the desired consistency, as the potatoes will absorb liquid over time.
Storage & reheating
Room temperature: up to 1 hour in a covered pot. Refrigerator: up to 3 days in an airtight container. Freezer: up to 2 months (though the cream may separate slightly upon thawing; blend well to recombine). Reheat gently over medium-low heat, stirring occasionally, until steaming.
Substitutions
- fresh tarragon → fresh dill or fresh chervil. Dill adds a different herbaceous flavor but is more assertive; chervil is gentler and closer in delicacy to tarragon. Use the same amount.
- fresh thyme → fresh parsley. Parsley is milder and won't add the woodsy note; use 2 tablespoons instead of 1 tablespoon for more impact.
- heavy cream → half-and-half or whole milk. The chowder will be less rich but still creamy. Use the full ½ cup of either substitute.
- leek → 1 medium yellow onion, finely diced. Onion is more pungent; reduce cooking time slightly to 3–4 minutes instead of 4–5 minutes.
