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Broccoli-Chicken Chowder

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Broccoli-Chicken Chowder
  • Prep 30 min
  • Total 30 min
  • Servings 4
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A hearty dinner ready in 30 minutes! Enjoy this cheesy chicken chowder made with frozen broccoli florets.
Updated Oct 18, 2016

Ingredients

  • 2 cups frozen broccoli florets
  • 2 tablespoons butter or margarine
  • 1/2 cup sliced celery
  • 1/2 cup chopped carrot
  • 1 medium onion, chopped
  • 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme leaves
  • 1/4 cup all-purpose flour
  • 1 1/2 cups milk
  • 1 can (10 1/2 oz) condensed chicken broth
  • 2 cups diced cooked chicken
  • 1 cup shredded American or Cheddar cheese (4 oz)

Steps

  • 1
    Cook broccoli as directed on package. Drain.
  • 2
    Meanwhile, in 4-quart saucepan, melt butter over medium heat. Add celery, carrot, onion and thyme; cook 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender.
  • 3
    Stir in flour until well blended. Add milk and broth; cook until mixture boils and thickens, stirring constantly.
  • 4
    Stir in chicken and cooked broccoli; simmer about 5 minutes, stirring occasionally, until hot. Add cheese; stir until melted.

Tips from the Betty Crocker Kitchens

  • tip 1
    Fresh broccoli can be used in place of frozen broccoli. Use 2 cups fresh broccoli florets, and cook them for 5 minutes in boiling water.
  • tip 2
    Serve sourdough bread or rolls and sliced tomatoes and cucumbers with this creamy chowder.

Nutrition

400 Calories, 22g Total Fat, 33g Protein, 17g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
200
Total Fat
22g
34%
Saturated Fat
9g
45%
Cholesterol
95mg
32%
Sodium
840mg
35%
Total Carbohydrate
17g
6%
Dietary Fiber
2g
8%
Sugars
8g
Protein
33g
% Daily Value*:
Vitamin A
110%
110%
Vitamin C
20%
20%
Calcium
30%
30%
Iron
10%
10%
Exchanges:
1/2 Starch; 1/2 Fruit; 1 Other Carbohydrate; 1 Vegetable; 4 Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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