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 An invigorating, hearty chowder, perfect for when the weather turns cold. Serve this soup with biscuits and a green salad for a light supper. Use cooked, chopped turkey instead of chicken and/pr stir in 1/4 cup (60 mL) chopped herbs, such as dill, parsley, and basil at the end.


  • 2 tbsp (30mL) North Prairie Gold Extra Virgin Canola Oil
  • 1 onion, diced
  • 4 carrots, chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 1 tsp (5 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 4 cups (1 L) chopped potatoes
  • 1 tsp (5 mL) dried thyme leaves
  • 1 tsp (5 mL) paprika


Warm the canola oil in a Dutch oven over medium-high heat. Stir in onions, carrots, and celery. Saute for about 5 minutes, until the vegetables are slightly softened. Stir in the garlic, salt, and pepper and cook another minute. Add the potatoes, thyme, paprika and mustard seeds and cook another 5 minutes. 

Pour in the chicken stock and bring to a boil. Cover, turn down the heat to medium-low and simmer for 15 minutes, stirring occasionally. Stir in the broccoli, chicken, and cheddar. 

In a small bowl, stir together the cornstarch with 1-2 tbsp (15-30 mL) water until smooth. Pour this into the soup and simmer for 5 minutes. 

Stir in the whipping cream, half and half, and Dijon and cook another few minutes until warmed through and the potatoes are tender. Season to taste with salt and pepper.

Serves 9-10 (1 1/2 cups (375 mL) serving size).

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