Creamy Asparagus and Mushroom Chowder

Cook bacon in a large skillet over medium-high heat until crisp. Remove and crumble; set aside. Reserve 1 tbsp bacon drippings. Set skillet aside.

In a separate saucepan, melt butter with reserved drippings over medium heat. Add celery and onion; cook until onion is translucent, about 4 minutes. Stir in flour and cook for 1 minute.

Pour in chicken broth, then add potato and asparagus stalks. Season with salt and pepper. Bring to a boil, then reduce heat and let simmer for 20 minutes.

Transfer soup to a blender, filling no more than halfway. Puree until smooth, then pass through a fine-mesh sieve into a clean pot. Alternatively, use an immersion blender to puree directly in the saucepan.

In the same skillet used for bacon, cook mushrooms and asparagus tips until mushrooms release their liquid, 5 to 8 minutes. Season with salt and pepper if needed.

Stir in mushrooms, asparagus tips, and half-and-half cream into puréed soup. Cook until heated through.

Ladle chowder into bowls and garnish with crumbled bacon.