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.
Serving Size 1½ cups (375 mL)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.