Chicken Broccoli Cheddar Potato Chowder | Chicken broccoli potatoes in a flavorful cheese sauce

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: processed cheese

Reduced-fat cheddar lowers calories without sacrificing flavor.

Chop half of a yellow onion.

Cut 2 cloves of garlic in half and press them with a garlic press.

Peel 2 russet potatoes with a potato peeler.

Cut each potato in half, then cut those halves into quarters.

Soak potato cubes in a bowl with 5 cups of water and 2 teaspoons of vinegar for 5 minutes.

Drain the water and rinse the potatoes in cold water for 20 seconds, then drain again.

Cut the stem off the broccoli and separate the florets.

Rinse the broccoli pieces in cold water.

Shred 8 oz of sharp cheddar cheese and refrigerate it.

Preheat a medium-sized pot and add 1 quart of water for boiling potatoes.

Add potato cubes and 1 teaspoon of salt to the pot and simmer for 6 minutes.

In a small pot, add 3 cups of water and 1/2 teaspoon of salt for boiling broccoli.

Add broccoli pieces and simmer for 3 minutes, then strain and let cool.

Rinse the chicken breast in cold water and pat dry with napkins.

Season both sides of the chicken breast with Tony Sacher's seasoning and Chef Paul's poultry magic.

Preheat a saucepan and add butter to sear the chicken breast for 3 minutes on each side.

Remove the chicken from the pan and let cool for 10 minutes before cutting into medium-sized pieces.

In a large saucepan, melt 3 tbsp of cubed salted butter over medium heat.

Add 2 tbsp of all-purpose flour and stir continuously for 1 minute to make a roux.

Add 3/4 cup of chopped yellow onion and 2 cloves of pressed garlic, stirring for 1 minute.

Pour in 2 cups of heavy whipping cream and season with salt, black pepper, Tony Sacher's seasoning, Chef Paul's vegetable magic, granulated onion, and granulated garlic.

Stir and let the mixture come to a simmer.

Add the chicken pieces and broccoli, stirring to combine.

Add 1 3/4 cups of whole milk and stir, letting it simmer for 4 minutes.

Turn off the heat and add the potato cubes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens