Print Options:

Creamy Broccoli, Cheddar & Mustard Chicken Chowder

Yields9 ServingsPrep Time20 minsCook Time25 minsTotal Time45 mins

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

Creamy Broccoli Cheddar and Mustard Chicken Chowder

 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

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.

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.