Saturday, January 28, 2012

Broccoli Chowder

This makes a surprisingly hearty lunch or dinner. Double the recipe if you want leftovers!

Broccoli Chowder Recipe, serves 4 as a side dish or 2 adults and 2 small kids as a main course
3 strips bacon, diced
2 Tbs butter
1 small onion, diced
2 large garlic cloves, smashed
½ tsp celery seed
2 Tbs tapioca starch (can use all-purpose flour)
2 cups low sodium chicken stock
2 cup milk
4 small red potatoes, cut into large dice
½ head broccoli, chopped into florets
1 yellow bell pepper, seeded and chopped
sea salt and cracked pepper
sliced avocado and crushed red pepper flakes for serving

Heat dutch oven over medium heat. When hot, add bacon and cook until crisp. Reduce heat to low, add butter, onion, garlic and celery seed. Cook until onion is softening. Add tapioca starch and stir. Add chicken stock and milk and bring to simmer. Add potatoes and cook 10 minutes. Add broccoli, bell pepper and salt and pepper to taste. Cook until potatoes and broccoli are tender, about 20 mins more. Serve with crushed red pepper flakes on top and a slice of avocado if desired.


  1. Yes! I would consider this low to moderate GI and okay to eat on Phase 1. I used tapioca starch (low GI) instead of flour to thicken the chowder. You could also use cornstarch instead of tapioca. Make sure you use red potatoes because they have a lower GI than white.