Step 1

1. In a heavy-bottom pot, saute the leeks in butter over medium heat until they're soft but not brown, 6 to 7 minutes.

Step 2

2. Add the stock, potatoes, salt, and thyme. Cover and bring to a boil.

Step 3

Lower the heat and simmer until the potatoes can be easily pierced with a fork, about 15 minutes.

Step 4

3. Add the asparagus and pepper and simmer uncovered until the asparagus are cooked, about 10 minutes.

Step 5

4. Transfer half the solids to a blender or food processor. Add the half-and-half and puree until smooth. Return this mixture to the pot and bring to a simmer over low heat. Serve hot, garnished with parsley.

Step 6

Notes: This soup can be refrigerated for 2 days. Reheat gently before serving.

Step 7

Chowder is also very good made with chicken stock.

Step 8

Serves 6 as a first course, 4 as a light entree

Step 9

Preparation Time: 20 to 30 minutes

Step 10

Cooking Time: 30 to 35 minutes

Step 11

NOTES : Tastes rich, but it has only a fraction of the fat of most chowders.