The leaves are turning, the wind is picking up, and there's a slight nip in the air, so different from the swollen August heat. It's autumn and it's time for stew. To be honest, we've been waiting all summer for this weather to begin again, for succulent chicken and warm butternut squash in a creamy, rich broth, spoonful after spoonful bringing scrumptious heat to the stomach. The cold is coming, but you'll have the perfect soup to keep yourself warm.
Stem kale and coarsely chop.
Peel and halve shallot. Cut into ¼" dice.
Coarsely crush Parmesan crisps.
Pat chicken breasts dry and, on a separate board, cut into ½" dice. Season with a pinch of salt and pepper.
Cook the Chicken
Place a medium pot over medium-high heat and add 1 Tbsp. olive oil.
Add diced chicken to hot pot. Stir occasionally until chicken is lightly browned and reaches a minimum internal temperature of 165 degrees, 4-6 minutes.
Remove chicken to a plate.
Reserve pot; no need to wipe clean.
Start the Chowder
Return pot used to cook chicken to medium heat and add 1 tsp. olive oil. Add shallot to hot pan and stir often until tender, 2-3 minutes.
Add garlic and cook, 1 minute.
Add butternut squash, 1¾ cup water, mirepoix base, ¼ tsp. salt, and a pinch of pepper. Raise heat to medium-high and bring to a boil.
Cover, and cook until tender but not mushy, 7-10 minutes.
Finish the Chowder
Add kale to pot. Cover, and cook until wilted, 2 minutes.
Add cream and chicken and any accumulated juices. Return to a boil.
Once boiling, remove from burner. Stir in Parmesan.
Finish the Dish
Plate dish as pictured on front of card, garnishing with Parmesan crisps. Bon appétit!