Stem kale and coarsely chop.
Peel and halve shallot. Cut into ¼" slices
Coarsely crush Parmesan crisps.
Pat chicken breasts dry and, on a separate board, cut into ½" dice.
Sear the Chicken
Place a medium pot over medium-high heat and add 1 Tbsp. olive oil.
Add diced chicken to hot pot and 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, chicken demi-glace, ½ 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, chicken and any accumulated juices, and a pinch of salt.
Return to a boil. Once boiling, remove from burner and stir in Parmesan.
Finish the Dish
Plate dish as pictured on front of card, garnishing with Parmesan crisps. Bon appétit!