DOTB Logo

Don't miss a single recipe!

Please enter your name.
Please enter a valid email address.
Something went wrong. Please check your entries and try again.

No products in the cart.

DOTB Logo

Don't miss a single recipe!

Please enter your name.
Please enter a valid email address.
Something went wrong. Please check your entries and try again.

No products in the cart.

CHORIZO, CHICKEN, BUTTERNUT, AND BLACK BEAN CHOWDER

Ingredients

2 tablespoons olive oil

2 raw links raw chorizo sausage (about ¾-pound)

1-pound raw chicken breast, bone-in and skin on

1 large onion, chopped

1 large leek, chopped (about 1 ½ cups)

8 garlic cloves, chopped

1 jalapeno pepper, minced

1 tablespoon Dish off the Block Ciao Bella Italian Spice Blend

1 teaspoon salt

1 teaspoon black pepper

3 cups butternut squash, cut into 1” dice

4 cups chicken stock, divided

3 cups heavy cream, divided

1 ½ pounds potatoes, cut into 1-2” dice (I use multi-color baby potatoes)

1 red bell pepper, chopped

1 tablespoon cornstarch

1, 15-ounce can black beans, drained and rinsed

1 ½ cups frozen corn, thawed

2 tablespoons fresh parsley, chopped

Instructions

Heat the oil in a large Dutch oven over medium high heat.  Add the sausages and chicken to the pot and sear on all sides.  Add the onions, leeks, garlic, and jalapeno to the pot and continue to cook, stirring frequently, until the veggies are soft and fragrant, about 3-4 minutes.

Add the Italian seasoning, salt, black pepper, and butternut squash to the pan and cook for 2 minutes more. Add 2 cups of the chicken stock and deglaze the pan, scraping up any brown bits from the bottom of the pan. Add 2 cups of the heavy cream and bring to a boil.  Reduce the heat to a low boil and cook for 30-40 minutes, stirring occasionally, until the butternut squash is tender.

While the soup cooks, place the potatoes in a medium saucepan with the remaining 2 cups of chicken stock. Bring to a boil and cook until the potatoes are just fork tender, about 10-15 minutes.  When the potatoes are tender add them, and the stock they cooked in, to the soup along with the chopped red bell pepper.

After the soup has cooked for 30-40 minutes and all of the veggies are tender, whisk the cornstarch into the remaining cup of heavy cream and add it to the pot.  This will help to pull the soup together and thicken the broth.

Add the beans and corn to the pot and cook, stirring occasionally for another 5-8 minutes until the chowder is thickened.  Serve hot in bowls, garnished with parsley.

You May Also Like...

6EE7ACF7-09C2-43BA-ABFB-5D849E1E6E86_1_201_a

TEX MEX PULLED CHICKEN ENCHILADAS

79B1E2D4-1D7B-4BA1-8F54-F5BF760CFBC6_1_201_a

PRESTO! PESTO CHICKEN WITH LEMON AND TOMATOES

fullsizeoutput_298e3

CHICKEN SALAD

Search Recipes

By Category

Select multiple categories to narrow your search! Want appetizers made with chicken? Just select both Appetizers and Chicken!

Search Recipes

By Spice

Leave a Comment

Item added to cart.
0 items - $0.00