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Creamy Broccoli, Cheddar & Mustard Chicken Chowder

Creamy Broccoli Cheddar and Mustard Chicken ChowderCreamy Broccoli Cheddar and Mustard Chicken Chowder

A zesty, hearty chowder, perfect for when the weather turns cold. Serve this soup with biscuits and a green salad for a light supper.

Yields9 ServingsPrep Time20 minsCook Time25 minsTotal Time45 minsDifficultyBeginner
Ingredients
 2 Tbsp canola oil
 1 onion, diced
 4 carrots, chopped
 2 celery stalks, chopped
 3 garlic cloves, minced
 1 tsp salt
 ¼ tsp pepper
 4 cups chopped potatoes
 1 tsp dried thyme leaves
 1 tsp paprika
 2 tsp mustard seeds
 5 cups chicken stock
 6 cups chopped broccoli
 3 cups chopped, cooked chicken
 2 cups shredded aged cheddar
 2 Tbsp cornstarch
 ½ cup whipping cream
 ½ cup half and half
 1 Tbsp Dijon mustard
Instructions
1

Warm the canola oil in a Dutch oven over medium-high heat.

2

Stir in the onions, carrots and celery. Sauté for about 5 minutes, until the vegetables are slightly softened.

3

Stir in the garlic, salt and pepper and cook another minute.

4

Add the potatoes, thyme, paprika and mustard seeds andcook another 5 minutes.

5

Pour in the chicken stock and bring to a boil. Cover, turn down the heat to medium-low and simmer for 15 minutes, stirring occasionally.

6

Stir in the broccoli, chicken, and cheddar.

7

In a small bowl, stir together the cornstarch with 1 - 2 Tbsp water until smooth. Pour this into the soup and simmer for 5 minutes.

8

Stir in the whipping cream, half and half, and Dijon and cook another few minutes until warmed through and the potatoes are tender.

9

Season to taste with salt and pepper.

Nutrition Facts

Serving Size 1½ cups (375 mL)

Servings 9

Amount Per Serving
Calories 589
% Daily Value *
Cholesterol 142mg48%
Sodium 898mg38%
Total Carbohydrate 37g13%
Dietary Fiber 6g24%
Sugars 6g
Protein 44g88%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Ingredients

Ingredients
 2 Tbsp canola oil
 1 onion, diced
 4 carrots, chopped
 2 celery stalks, chopped
 3 garlic cloves, minced
 1 tsp salt
 ¼ tsp pepper
 4 cups chopped potatoes
 1 tsp dried thyme leaves
 1 tsp paprika
 2 tsp mustard seeds
 5 cups chicken stock
 6 cups chopped broccoli
 3 cups chopped, cooked chicken
 2 cups shredded aged cheddar
 2 Tbsp cornstarch
 ½ cup whipping cream
 ½ cup half and half
 1 Tbsp Dijon mustard

Directions

Instructions
1

Warm the canola oil in a Dutch oven over medium-high heat.

2

Stir in the onions, carrots and celery. Sauté for about 5 minutes, until the vegetables are slightly softened.

3

Stir in the garlic, salt and pepper and cook another minute.

4

Add the potatoes, thyme, paprika and mustard seeds andcook another 5 minutes.

5

Pour in the chicken stock and bring to a boil. Cover, turn down the heat to medium-low and simmer for 15 minutes, stirring occasionally.

6

Stir in the broccoli, chicken, and cheddar.

7

In a small bowl, stir together the cornstarch with 1 - 2 Tbsp water until smooth. Pour this into the soup and simmer for 5 minutes.

8

Stir in the whipping cream, half and half, and Dijon and cook another few minutes until warmed through and the potatoes are tender.

9

Season to taste with salt and pepper.

Notes

Creamy Broccoli, Cheddar & Mustard Chicken Chowder
IngredientsDirections

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