EatingWell

In this healthful broccoli cheddar chicken chowder recipe, heavy cream is replaced with milk and flour-thickened chicken broth; we also keep sodium amounts reasonable with lower-sodium broth.

By making your own chowder, you’ll save up to 300 calories, 20 grams of saturated fat and 500 milligrams of sodium per serving compared with many store-bought or restaurant chowders.

Broccoli, Cheddar

and Chicken Chowder

3 tbsp. extra-virgin olive oil

1 cup diced onion

1 cup diced celery

½ cup all-purpose flour

1 tsp. dry mustard

¼ tsp. salt

¼ tsp. ground pepper

4 cups reduced-sodium chicken broth

1 cup whole milk

3 cups chopped broccoli florets

2 cups diced Yukon Gold potatoes

1 lb. boneless skinless chicken breasts, cut into bite-size pieces

1 cup shredded Cheddar cheese, plus more for garnish

Finely diced red onion for garnish

Heat 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. Sprinkle flour, dry mustard, salt and pepper over the vegetables; cook, stirring, for 1 minute more. Add broth and milk; bring to a gentle boil, stirring constantly.

Stir in broccoli and potatoes, and bring just to a simmer. Simmer, uncovered, stirring occasionally, until the potatoes are tender, 12 to 15 minutes.

Add 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.

To make ahead: Cover and refrigerate for up to three days; slowly reheat over medium-low or microwave on medium power.

Makes 6 servings.