Chicken Vegetable Chowder

Name: Chicken Vegetable Chowder
Yield: 8 servings
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

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

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

READY FOR REWARDS?

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.