broccoli cheddar chicken chowder
I'm posting this because my DH loves it and has been "suggesting" that it should be shared. Please enjoy. :D
prep time
15 Min
cook time
20 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 2 tablespoons olive oil
- 1 cup diced onion
- 1 cup diced celery
- 1/2 cup all-purpose flour or whole wheat pastry flour
- 1 teaspoon dry mustard
- 1/4 teaspoon salt
- - ground pepper to taaste
- 4 cups reduced-sodium chicken broth
- 1 cup whole or low fat milk
- 3 cups chopped broccoli florets
- 2 cups diced yukon gold potatoes
- 1 pound boneless skinless chicken breasts, cut into bite-size pieces
- 1 cup shredded cheddar cheese, plus more for garnish
- - finely diced red onion for garnish
How To Make broccoli cheddar chicken chowder
-
Step 1Heat oil in a large pot over medium heat. Add onion and celery; cook, stirring frequently, until softened and beginning to brown, 3 to 6 minutes.
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Step 2Sprinkle flour, dry mustard, salt and pepper over the vegetables and cook, stirring, for 1 minute more. Add broth and milk; bring to a gentle boil, stirring constantly.
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Step 3Stir in broccoli and potatoes and bring just to a simmer. Simmer, uncovered, stirring occasionally, until the potatoes are tender, 12 to 15 minutes.
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Step 4Add chicken and 1 cup Cheddar and cook, stirring frequently, until cooked through, 4 to 6 minutes. Serve topped with a little more Cheddar and red onion, if desired.
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Step 5Nutrition: Per serving: 352 calories; 17 g fat (6 g sat, 8 g mono); 66 mg cholesterol; 23 g carbohydrates; 0 g added sugars; 4 g total sugars; 27 g protein; 3 g fiber; 664 mg sodium; 724 mg potassium.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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