Cheesy Chicken Cauliflower Corn Chowder
- Number of Servings: 12
Ingredients
1. Melt butter in a large six quart stockpot with the vegetable oil.
2. Add the onions and garlic and sautι until just translucent.
3. Add the chicken, potatoes, broccoli, cauliflower, carrots, and celery. Sautι for five minutes until the vegetables have just begun to soften. Do not overcook.
4. Add the chicken stock, all of the spices, and the corn and bring to a boil.
5. Reduce heat to a simmer and cook until the vegetables have become soft approximately 15 minutes.
6. Add the milk and return to a simmer. Allow mixture to blend.
7. Add the cheese and simmer over a low heat until cheese has fully melted and become integrated with stock.
8. Season to taste with salt and freshly ground black pepper.
9. Serve immediately with an extra sprinkle of cheese, if desired. Enjoy!
Serves 10-12 1cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user DMHOWSDEN.
1 C Chopped Onion2 Cloves Garlic, Minced2 T Butter2 T Vegetable Oil2 C Cooked and Cubed Chicken2 C Peeled and Cubed Potatoes2 C Broccoli Florets1 C Cauliflower Florets1 ½ C Sliced Carrots1 C Sliced Celery10 C Chicken Stock1 C Fresh or Frozen Corn (If using fresh, sautι it in a small amount of butter ahead of time)2 Bay Leaves1 T Dried Basil2 T Dried Thyme1 T Dried Oregano2 t Celery Seeds3 C Whole Milk2 C Cheese of Your Choice, Grated, Extra Sharp Cheddar is RecommendedSalt and Freshly Ground Black Pepper to Taste
1. Melt butter in a large six quart stockpot with the vegetable oil.
2. Add the onions and garlic and sautι until just translucent.
3. Add the chicken, potatoes, broccoli, cauliflower, carrots, and celery. Sautι for five minutes until the vegetables have just begun to soften. Do not overcook.
4. Add the chicken stock, all of the spices, and the corn and bring to a boil.
5. Reduce heat to a simmer and cook until the vegetables have become soft approximately 15 minutes.
6. Add the milk and return to a simmer. Allow mixture to blend.
7. Add the cheese and simmer over a low heat until cheese has fully melted and become integrated with stock.
8. Season to taste with salt and freshly ground black pepper.
9. Serve immediately with an extra sprinkle of cheese, if desired. Enjoy!
Serves 10-12 1cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user DMHOWSDEN.
Nutritional Info Amount Per Serving
- Calories: 249.4
- Total Fat: 10.1 g
- Cholesterol: 27.9 mg
- Sodium: 486.0 mg
- Total Carbs: 26.7 g
- Dietary Fiber: 3.2 g
- Protein: 14.6 g
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