Dairy Farmers of Canada

Chicken Vegetable Chowder

Our dietitians' favourite

This recipe is taken from the 1998 Milk Calendar. Short on time' This chowder is just as hearty if you substitute 2 cups (500 mL) of your favourite mixed frozen vegetables for the carrots and red peppers. For extra zip, sprinkle on some freshly grated Canadian Parmesan cheese!
-James Barber

  • Prep: 15 min
  • Cooking: 20 min
Yields 8 servings
chicken vegetable chowder

Ingredients

  • 1 tbsp (15 mL) butter
  • 1 cup (250 mL) chopped leeks or onion
  • 1 large potato peeled and diced
  • 1 cup (250 mL) sliced carrots
  • 1 cup (250 mL) diced red bell pepper
  • 1/2 cup (125 mL) short pasta shapes
  • 2 cloves garlic minced
  • 1 tbsp (15 mL) all-purpose flour
  • 1 can (10 oz/284 mL) chicken broth
  • 3 1/2 cups (875 mL) Milk
  • 2 tbsp (30 mL) minced fresh dill
  • 1 tbsp (15 mL) grated lemon zest
  • 1 cup (250 mL) small broccoli florets (optional)
  • 2 cups (500 mL) diced chicken
  • Salt and pepper to taste
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Preparation

In a large pot, melt butter. Sauté leeks and cook for 1 minute. Add potato, carrots, red peppers, pasta, garlic and flour, stirring well. Add broth, milk, dill and lemon zest and bring to a simmer. Cover, reduce heat and simmer for 10 minutes or until pasta is tender. Do not boil.

Add broccoli and chicken and return to a low simmer for 5 to 7 minutes or until chicken is cooked and broccoli is tender.

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Nutritional information

Per serving
Energy: 208 Calories
Protein: 17 g
Carbohydrate: 23 g
Fat: 5 g
Fibre: 2.1 g
Sodium: 389 mg

Top 5 Nutrients

(% DV*)
Calcium: 23 % / 156 mg
Niacin: 93 %
Vitamin A: 47 %
Vitamin B6: 40 %
Vitamin C: 29 %