Rosemary Chicken Chowder with White Beans
From Good Life Eats, made famous by Laura
Ingredients:
For the Soup:
1 tablespoon olive oil
1 tablespoon butter
1 yellow onion, diced
3 cloves garlic, minced
1 lb. chicken breast, cut into bite size chunks
4 cups chicken or vegetable broth
2 large sprigs of rosemary
1 bay leaf
12 ounces unpeeled red potatoes, cut into bite size cubes
1/3 cup unbleached all-purpose flour
2 cups milk (*can use skim milk)
1/3 cup cream cheese (*can use reduced fat)
1 can Bush's Cannellini Beans, drained and rinsed
dash nutmeg
1/2 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste
2 - 3 ounces of chopped kale
Topping Ideas:
Homemade Sourdough Garlic Butter Croutons
Bacon Crumbles
Directions:
In a large dutch oven (or big pot), heat the olive oil and butter. Add the onion and saute for 5-7 minutes, or until tender and golden. Add the garlic and saute for an additional minute. Now, add the chicken and cook with the onion and garlic until cooked through and golden on the outside.
Stir in the broth along with the rosemary springs, bay leaf, and potatoes. Bring to a boil. Then, turn the heat to low and allow to simmer for about 30 minutes, or until the broth is fragrant with the smell of rosemary.
Meanwhile, whisk the flour into the milk. After the broth has simmered, stir in the flour and milk mixture along with the cream cheese and cannellini beans. Turn heat up to medium until it reaches a slow boil again. Then, turn the heat back down to low to maintain a simmer. Add a dash of nutmeg and season to taste with salt and pepper. Simmer until the potatoes are tender.
Just before serving, stir in the kale and cook until tender and wilted, about 3 - 5 minutes over low. Remove the bay leaf and rosemary. Serve topped with Homemade Sourdough Garlic Butter Croutons and Bacon Crumbles.
In a large dutch oven (or big pot), heat the olive oil and butter. Add the onion and saute for 5-7 minutes, or until tender and golden. Add the garlic and saute for an additional minute. Now, add the chicken and cook with the onion and garlic until cooked through and golden on the outside.
Stir in the broth along with the rosemary springs, bay leaf, and potatoes. Bring to a boil. Then, turn the heat to low and allow to simmer for about 30 minutes, or until the broth is fragrant with the smell of rosemary.
Meanwhile, whisk the flour into the milk. After the broth has simmered, stir in the flour and milk mixture along with the cream cheese and cannellini beans. Turn heat up to medium until it reaches a slow boil again. Then, turn the heat back down to low to maintain a simmer. Add a dash of nutmeg and season to taste with salt and pepper. Simmer until the potatoes are tender.
Just before serving, stir in the kale and cook until tender and wilted, about 3 - 5 minutes over low. Remove the bay leaf and rosemary. Serve topped with Homemade Sourdough Garlic Butter Croutons and Bacon Crumbles.
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