Cheesy Chicken and Broccoli Chowder

Prep Time: 30 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 45 minutes

Number of servings: 10

Per Serving 963 calories

Fat 70 g

Carbs 37 g

Protein 50 g

10

Ingredients

• 2 cloves garlic, minced
• 1 small onion, diced
• 1 celery bunch, diced, including the leaves
• 3 tablespoons butter or bacon fat
• 1 tablespoon Italian seasoning
• 1 tablespoon pink Himalayan salt
• 2 Teaspoons pepper
• 3 potatoes, pealed, chopped into 1 inch chunks
• 1 de-boned roasted chicken,about 2 pounds of meat, chopped
• 3 heads of broccoli, chopped
• 1 cup finely chopped kale
• 2-2 1/2 cups heavy cream
• 4 cups grated cheddar
• additional salt and pepper to taste

Instructions

1. In a large pot of water boil potatoes until they split easily with a fork. Drain and discard all but enough water to barely cover the potatoes, set potatoes aside.
2. In a cast iron pot, saute fat, onion, celery, garlic and spices (Italian seasoning, salt & pepper) until onions are translucent and aromatic. (about 5-8 minutes)
3. Add in chopped chicken, broccoli pieces and potatoes with remaining starch water, stirring until combined. Slowly pour in and cream and grated cheddar cheese.
4. Over low heat, allow chowder to thicken for 1 hour, stirring occasionally to avoid burning the bottom.
5. salt and pepper to taste.
6. Alternatively for a dairy free recipe you can substitute the cream for chicken stock and the cheddar for 1/2 cup nutritional yeast.