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.
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.