Asparagus Mushroom Chowder

I'm an Army brat,thus primed for a life of change and exploring.

30 to 35 fresh asparagus spears washed, cut in 1 ½ ” pieces, leaving and discarding the last 3 or 4 inches of asparagus stalk

16 oz. fresh mushrooms sliced

1 ½ to 2 cups red potatoes unpeeled and diced

1 cup carrots sliced thinly

2 ribs celery diced

1 medium onion diced

3 cloves garlic minced

1 leek green top removed, diced

1 red bell pepper chopped

1 yellow bell pepper chopped

1 cup whole corn kernels fresh, frozen or canned (I used frozen)

1 cup peas frozen or fresh (I used frozen)

32 oz. ctn. chicken broth

½ cup unsalted butter (1 stick)

1 qt. half-and-half

½ tsp. rosemary

½ tsp. thyme

1 tsp. marjoram

1 tsp. sea salt

¾ tsp. black pepper

2 tbsp. olive oil

1 cup gluten free flour

Directions at cantstayoutofthekitchen.com

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