Chicken Vegetable Chowder

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

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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Nutrition

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
Vitamin A: 47 %
Niacin: 93 %
Vitamin C: 29 %
Vitamin B6: 40 %