Rosemary Chicken Chowder with White Beans
- 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
- 1/3 cup cream cheese
- 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
- Homemade Sourdough Garlic Butter Croutons
- Bacon Crumbles
- Produce
- Bay leaf (1)
- Bush's cannellini beans (1 can)
- Garlic (3 cloves)
- Kale (2 ounces)
- Red potatoes (12 ounces)
- Rosemary (2 large sprigs)
- Yellow onion (1)
- Meat
- Bacon crumbles (1)
- Chicken breast (1 lb.)
- Canned Goods
- Chicken or vegetable broth (4 cups)
- Cooking & Baking
- All-purpose flour, unbleached (1/3 cup)
- Nutmeg (1 dash)
- Olive oil (1 tablespoon)
- Pepper (1/4 teaspoon)
- Salt (1/2 teaspoon)
- Bread & Baked Goods
- Sourdough garlic butter croutons, Homemade (1)
- Dairy
- Butter (1 tablespoon)
- Cream cheese (1/3 cup)
- Milk (2 cups)
Preparation
Read recipe preparation on goodlifeeats.com
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Recipe Stats
Published October 22, 2012 (4 months ago).
173 people saved this recipe.
