Chicken Chowder with Swiss Cheese, White Beans and Butternut Squash

I'll admit that soup has never been really high on my favorite list.  My poor husband, the man who could eat soup each and every day, is a sport though and doesn't really complain about my lack of soup preparation.  However, when a steaming bowl of soup, stew or my favorite combo - "stoup", is placed in front of him, I'm always pleased to see the elation on his face.

As my over-indulgent baking, cooking and eating holiday season has somewhat depleted my urge to spend time in the kitchen, soup has begrudgingly become my unexpected friend.  Easy to toss together, filled with all sorts of ingredients and simple to make large amounts so that I don't have to cook tomorrow, soup has graced our table no less than 3 times in the last few weeks.  I think that might be a record.  And... I think I might even be liking it.

This chicken chowder from Cooking Light is an old favorite, and a note scrawled across the bottom, dating back to 2001, reminds me that my husband proclaimed it a keeper... and keep it we have.  An entire meal in a bowl, the chowder is filled with chicken, beans and veggies, and receives a silky, creamy touch from Swiss cheese and half and half.  The original recipe calls for wild rice, but the Trader Joe's Brown Rice Medley that I use adds even more textures and flavors with the addition of brown rice and black barley.

I've been told, soup is good food...

Chicken Chowder with Swiss Cheese, White Beans and Butternut Squash

adapted from Cooking Light

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2 cups thinly sliced leek (about 2 large)

1 Tbs Olive Oil

2 garlic cloves, minced

1 can white beans (Cannellini beans), drained and rinsed 

1 - 2 cups less-sodium chicken broth 

2 bay leaves  

1/3 cup brown rice or Trader Joe's Brown Rice Medley

water to cover

2 cups cubed peeled Yukon gold or red skinned new potatoes

2 medium carrots, cubed 

1 cup cubed butternut squash
1 cup chopped cooked chicken

1/2 cup half-and-half

1/2 cup (2 ounces) shredded Swiss cheese

salt

black pepper

Fresh chopped parsley (optional)

 

Place olive oil in a large pot medium-high heat and add leek. Sauté 3 minutes or until tender and add the garlic.  Sauté for about 30 seconds more then add the white beans, chicken broth, bay leaves and brown rice.  Add water to cover.  Simmer for about 20 minutes (adding more water if necessary), then add in potatoes, carrots and squash (adding more water or chicken broth as necessary). Cover, reduce heat, and simmer another 20 minutes or until tender.

 

Discard bay leaves. Place half of the potato mixture in a blender, and process until smooth. Return pureed potato mixture to pan - add additional chicken broth or water if too thick for your taste, then add chicken.  Heat for about 5 minutes, then add half and half and cheese and cook over medium heat until cheese melts.  Taste and season with salt and pepper.  Sprinkle with parsley, if desired.

 

Liv Life Note:  I am somewhat sensitive to salt, therefore I usually only use a small amount of chicken broth in my soups.  Feel free to adjust the chicken broth/water ratio to your tastes and preference.  Also feel free to add additional half and half if you prefer an even creamier soup.