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

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

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

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

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.

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

Chowder is also very good made with chicken stock.

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

Preparation Time: 20 to 30 minutes

Cooking Time: 30 to 35 minutes

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

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.