Chicken Chowder

Chicken Chowder with Swiss Cheese, White Beans and Butternut Squash

adapted from Cooking Light

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

4 cups cubed peeled Yukon gold potato (about 1 1/2 pounds) 

1 cup cubed carrot (about 1/2 pound) 

1 cup cubed butternut squash

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.  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). 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 half and half and cheese and cook over medium heat until cheese melts.  Taste and season 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.