Creamy Ham and Asparagus Chowder-Dairy Free

Creamy Ham and Asparagus Chowder-Dairy Free

A bowl of creamy asparagus chowder

Rainy spring days made cozy

Soups are most certainly a fall and winter comfort food but this asparagus soup is packed with warming flavours, hidden vegetables and comes out on the cooler rainy days of spring to highlight the versatility of The Almighty Asparagus! The creaminess of this soup is derived from boiling down potatoes and cauliflower and pureeing them in the blender before adding them back into the soup. Omit the ham for a vegan option.

  • Gluten free
  • Dairy free
  • Refined sugar free
  • Nut free
  • Optional Vegan/vegetarian


  • 1/2 head of cauliflower
  • 2-4 potatoes, size depending, or swap a couple of potatoes for a couple of turnips
  • 1-2 tbsp olive oil, butter or coconut oil
  • 1 medium white or yellow onion, chopped
  • 2 stalks celery, finely sliced
  • 3 cups chopped ham or cooked thick slab bacon (omit if vegetarian)
  • 3 cloves garlic, minced
  • Bunch asparagus, trimmed and cut into inch pieces
  • 2-3 additional potatoes
  • 1 cup frozen corn
  • 1 tbsp smoked paprika or BBQ powder, more to taste if desired
  • 1 tsp dried oregano
  • 2 bay leaves
  • Approximately 6-8 cups soup stock (could use water, home-made stock, liquid broth or bouillon cubes or powder)
  • salt and pepper to taste
  • garnish with fresh chives or parsley


  • Roughly cut cauliflower, potatoes and turnip, if using, and place into a pot with just enough water or soup stock to cover. Bring to a boil, cover with a lid, turn down and let simmer until vegetables are fork tender. Set aside a let cool, don’t strain.
  • In a soup pot sauté chopped onions, sliced celery and cubed ham, on medium heat, in butter or oil until onions are soft, about 5 minutes. Add garlic and sauté another minute or so.
  • Add additional diced potatoes and asparagus, add about 4 cups of water or stock. Contents should be submerged with about an inch of liquid above.
  • Add spices and bay leaves.
  • Bring to a boil, turn down to a simmer, cook until potatoes are fork tender, about 15 minutes.
  • Add corn after about 10 minutes of simmering.
  • Meanwhile, place cooked cauliflower and potato, along with liquid, into a blender and puree until smooth. Add to soup pot when potatoes are done. 
  • Stir to blend in the creamy mixture, add additional salt and pepper to tase.
  • Garnish with chives or parsley (optional)
  • Serve with a side salad or your fave sour dough bread from the local bakery!

Want more soup recipes?

Try this Suped Up, Savory, Split Pea Soup

or this Easy Curry Coconut, Chickpea, and Potato Soup

Read up on the amazing benefits of adding asparagus to your diet here and get it while the getting is in!

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Inner Vision Health and Wellness Karyn Lawson RMT INHC