Cheesy Veggie Chowder with Chicken

Diane Hopson Smith


A low carb soup I think you will find tasty and filling.

I am a soup lover, could eat it everyday. But, some soups just are not low carb friendly. I think this will work for those on low carb diets.

And, you can always use potatoes in place of cauliflower if you are not low carbing. However, I find that I'm becoming quite fond of cauliflower!

Hope you enjoy!

pinch tips: How to Debone a Chicken



10 Min


30 Min


Stove Top


2 lb
chicken pieces, i used breast pieces
5 c
chicken broth
1 large
6 large
carrots, sliced
3 c
cauliflower, florets
celery stalks, sliced
(15.25-oz) can whole kernel corn, drained
salt and pepper to taste
1 tsp
thyme, dried
2 c
heavy cream
1/4 c
corn starch
2 c
cheddar cheese, shredded

Directions Step-By-Step

Combine chicken and broth in large Dutch oven or stock pot. Bring to a boil; add the next 7 ingredient and return to a boil. Once it comes to a boil, reduce heat and simmer 15 to 20 minutes, or until vegetables are fork tender.
Combine cream and corn starch and whisk together. Increase heat to medium and stir cream mixture and cheddar cheese into hot soup, stirring constantly, until thoroughly heated. Soup will thicken once the cream mixture is added.
NOTE: If you are not on a low carb diet and if you are a potato lover, replace the cauliflower with potatoes. ENJOY!

About this Recipe

Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, Healthy
Hashtags: #Low, #Carb