broccoli chowder and panko chicken tenders with honey mustard dipping sauce

(2 ratings)
Recipe by
Leilani Waller
woolwich, ME

What makes this a chowder instead of cream of broccoli is the potato and roux. Thicker like a chowder and the bacon adds wonderful flavor. Worked this one several times before I liked it and it is now a family favorite. My 5 year old says my chicken tenders are the best!

(2 ratings)
yield 4 to 6
prep time 10 Min
cook time 35 Min

Ingredients For broccoli chowder and panko chicken tenders with honey mustard dipping sauce

  • 2
    large heads of fresh broccoli chopped
  • 1 lg
    onion finely chopped
  • 2 lg
    russet potatos small cubed
  • 2 clove
    garlic finely chopped
  • 4
    precooked bacon slices chopped
  • 1 box
    32oz. chicken stock
  • 2 Tbsp
    butter
  • 2 Tbsp
    flour
  • 2 Tbsp
    olive oil
  • 1 pt
    heavy cream
  • salt and pepper to taste
  • 1 lb
    breast of chicken cut into tenders
  • 1 1/2 c
    panko bread crumbs
  • 2
    eggs
  • 1 or 2 dash
    of favorite hot sauce
  • salt and pepper
  • 1/4 c
    honey
  • 1/4 c
    mustard, spicy brown
  • 1 can
    corn (optional)

How To Make broccoli chowder and panko chicken tenders with honey mustard dipping sauce

  • 1
    In good sized soup pot heat and add olive oil. add onions salt and pepper and saute several minutes add chopped potato saute for 3 or 4 more minutes add bacon saute several more minutes add garlic and broccoli to finish saute another two minutes
  • 2
    Add chicken stock and simmer low to med heat for 20 min.
  • 3
    Add heavy cream to pot and in seperate small saute pan melt butter then add flour to make roux. let roux cook for 2 or 3 minutes on med high heat add to pot. (add can of corn..Optional) Let chowder heat thoroughly. Serve
  • 4
    while soup is cooking, in pie plate prepare egg wash with the two eggs dash of hot sauce and salt and pepper
  • 5
    in another pie plate put panko crumbs. dip chicken tenders in egg wash coat with panko crumbs and place on a baking rack on of cookie sheet and bake at 375 degrees for 30 minutes.
  • 6
    while baking mix honey and spicy brown mustard and reserve in dish for dipping tenders.

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