This Keto Cheesy Chicken and Veggie Chowder is perfect for a cold fall night! It’s creamy, delicious and super filling. Add a crusty keto bun to sop up the good stuff at the bottom!
1.Cook your chicken by preferred method (I used my IP). Set aside.
2.Steam broccoli/cauliflower until tender. Set aside.
3.Add chicken and broth to IP or large stock pot, turn on keep warm or low.
4.In a small pot- add butter, HWC and cream cheese. Turn on low.
5.Once cream cheese starts to melt, add shredded cheddar and stir.
6.Once broth and chicken are warm/on simmer, add broc/cauliflower, stir.
7.After sauce is melted/blended, add seasoning to taste, let cook 2-3 minutes.
8.Then add sauce into IP or large pot, stir, add Xanthan gum.
9.Let cook ~5 minutes. Serve!
Notes
I used a poultry broth for this, but you can use any bone stock or broth you like. Xanthan Gum is optional, but it thickens the sauce, to make it more like a chowder. Nutrition per serving 605 Calories 605, Total C 8g, Fiber 3g, Net C 5g, Fat 47g, Protein 32g