A zesty, hearty chowder, perfect for when the weather turns cold. Serve this soup with biscuits and a green salad for a light supper.
Warm the canola oil in a Dutch oven over medium-high heat.
Stir in the onions, carrots and celery. Sauté for about 5 minutes, until the vegetables are slightly softened.
Stir in the garlic, salt and pepper and cook another minute.
Add the potatoes, thyme, paprika and mustard seeds andcook another 5 minutes.
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.
Stir in the broccoli, chicken, and cheddar.
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.
Stir in the whipping cream, half and half, and Dijon and cook another few minutes until warmed through and the potatoes are tender.
Season to taste with salt and pepper.