Rosemary Chicken Chowder

I found yet another soup/chowder recipe on Pinterest.  This time, though I tweaked it quite a bit.  You can go check out the original version HERE if you like.  I made it a bit simpler, a bit more economical, and gluten free!  (As usual, this recipe fed our 11 member family...you might want to cut it in half if you don't want as much, but like many chowders and soups it's super yummy the second time around!  I suggest you make single servings and freeze them for lunches and such.

Rosemary Chicken Chowder

2 Tablespoons olive oil
2 Tablespoons butter
2 yellow onions, diced
3 tsp. minced garlic
3 lb. chicken breast, cut into bite size pieces
8 cups chicken broth  (or 8 cups hot water and 8 tsp. chicken broth powder --I buy it at our local bulk store)
2 tsp. dried rosemary
2 bay leaves
2 lbs.  unpeeled red potatoes, cut into bite size cubes
1 cups milk
1 cup cream cheese  (1 block) -- room temp  
                               (let it sit out for about 30-45 minutes or warm in the microwave for about 20 seconds)
1 lb. dried northern, white kidney, or cannellini beans (soaked and cooked prior -how to HERE)
                      (or you can use 3 - 4 cans)
1/2 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste














Heat butter and olive oil in a dutch oven or stock pot.  Add onions and saute for 5 minutes.  Add garlic and saute for 1 minute.  Add chicken breast pieces and heat until cooked through.  Add potatoes, rosemary, bay leaves, and chicken broth; cook on high until boiling.  Turn down to medium and simmer for 20 minutes (or until the potatoes are tender). Remove bay leaves.  Heat 1 cup of milk in a sauce pan, add cream cheese and whisk to blend in the cream cheese (or microwave milk and add cream cheese and blend in a blender).  Stir milk/cream cheese mixture into pot ingredients and heat through. 

Serve with crackers, croutons, and of course bread or rolls and butter!