Chicken & Asparagus Chowder

4 Tablespoons butter
1 large onion, finely chopped
½ cup chopped celery
¼ cup chopped red bell pepper
¼ cup all-purpose flour
3 cups chicken broth
1 large baking potato, peeled and diced
1 ½ to 2 cups diced cooked chicken
1 pound asparagus, woody ends removed, slice in ½” lengths
2 cups heavy cream
1 teaspoon salt or to taste
¼ teaspoon black pepper or to taste
1 Tablespoon freshly chopped parsley

In a large saucepan, heat butter over medium-low heat. Saute the onion and celery 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. 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 cream and the salt and pepper to taste. Stir in parsley just before serving.