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3 Tb corn-oil margarine
2 half chicken breasts, cubed
1 large yellow onion, finely chopped
1 stalk celery, chopped
1 carrot, chopped
1/4 C chopped red bell pepper
1/4 C oat flour
2 C chicken broth
1 large baking potato, peeled and diced
1 lb asparagus, woody ends removed, sliced in 1/2-inch lengths
1-1/3 C 2% milk
1/2 tsp salt, or to taste
1/4 tsp freshly ground black pepper
1 Tb freshly chopped cilantro

1. In a large saucepan, heat butter over medium-low heat. Sauté the cubed chicken breast, onion, celery and carrots for about 3 minutes; add bell pepper and cook for 1 minute longer. Stir in flour until well blended. Add chicken broth and stir to blend.
2. Add diced potato and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until potato is just tender. Add the asparagus and chicken; cook just until asparagus can be easily pierced with a fork. Add milk. Salt and pepper to taste. Stir in cilantro just before serving.

Serves 4.

This recipe is tweaked from Chicken and Asparagus Chowder at about.com.

Fresh hulled corn may be substituted for the asparagus — canned or frozen corn in a pinch.