Creamy Asparagus Chowder
from https://www.tasteofhome.com/

A delicious chowder to make in the spring. I found a lot of different recipes for this. Some add chicken, others add ham or bacon, even cheese. Other good additions I came across were red pepper (roasted?) and corn. Although this soup is best when made with fresh asparagus, you can use frozen or canned.

2 medium onions, chopped
2 cups chopped celery
1/4 cup butter
1 garlic clove, minced
1/2 cup all-purpose flour [seems like a lot, one reviewer used 2 cups of heavy cream in place of 2 cups of milk, which would help it thicken]
1 large potato, peeled and cut into 1/2-inch cubes
4 cups whole milk [2 cups milk and 2 cups heavy cream]
4 cups chicken broth
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
4 cups chopped fresh asparagus [woody ends cut off], cooked and drained [about 2 pounds]
Salt and pepper to taste
Sliced almonds [optional]
Shredded cheddar cheese [optional]
Chopped fresh tomato [optional]

In a Dutch oven, saute onions and celery in butter until tender. Add garlic; cook 1 minute longer. Stir in flour. Add the potato, milk, broth and herbs; cook over low heat, stirring occasionally, until the potato is tender and soup is thickened, 20-30 minutes.

Add the asparagus, salt and pepper; heat through. To serve, sprinkle with almonds, cheese and the chopped tomato [or serve on the side].

Yield: 10 servings (about 2-1/2 quarts)