Q1: What is the secret to a creamy chowder without using a lot of heavy cream or a flour-based roux?

The secret is the brilliant and healthy use of frozen mashed winter squash ! The puréed squash melts beautifully into the chicken broth, creating a thick, velvety, and all-natural base that gives the entire pot of chowder an incredibly creamy body and a luscious texture, with no complicated steps needed!

Q2: What is quick-cooking barley, and can I use regular barley?

Quick-cooking barley is a whole-grain barley that has been par-cooked, or partially cooked, and then dried. This is what allows it to become perfectly tender in just 10-12 minutes of simmering. You can use regular pearl barley , but you will need to increase the initial simmering time significantly (to about 45-50 minutes) to ensure that it is completely tender.

Q3: Can I make this chowder ahead of time?

Yes, this is an absolutely perfect make-ahead soup! The flavors will actually be even better on the second or third day after they have had time to meld. Simply let the soup cool completely, store it in the refrigerator, and then gently reheat it on the stovetop.

Q4: Can I freeze this chowder?

Yes, this chowder freezes beautifully, even with the half-and-half in it! Let the chowder cool completely, and then you can store it in freezer-safe containers or resealable bags for up to 3 months. To reheat, let it thaw overnight in the refrigerator and then warm it gently on the stovetop.

Q5: Can I use fresh winter squash instead of frozen?

Of course! To use fresh squash, you would need about 1 1/3 cups of cooked and mashed butternut, acorn, or kabocha squash. The easiest way to prepare it is to roast the squash in the oven until it is very tender, then scoop out the flesh and mash it.

Creamy Southwest Chicken Chowder (with Barley!)

The Best Creamy Southwest Chicken Chowder (with Barley!)

A hearty and creamy one-pot chowder with Southwestern flavors. This quick soup features tender pieces of chicken, quick-cooking barley, black beans, and corn. A unique element is the use of thawed frozen mashed winter squash, which adds body, color, and a subtle sweetness to the chicken broth base. The chowder is finished with half-and-half for a creamy texture, and fresh salsa and cilantro for a zesty kick. It’s a complete meal perfect for a weeknight dinner.

Author: Grace

Ingredients

2 tablespoons olive oil
1 pound boneless skinless chicken breasts, cut into 3/4-inch pieces
1 small onion, finely chopped
1 package (12 ounces) frozen mashed winter squash, thawed
3/4 cup quick-cooking barley
2 teaspoons reduced-sodium taco seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 carton (32 ounces) reduced-sodium chicken broth
1 can (15 ounces) black beans, rinsed and drained
2 cups frozen corn
1 cup half-and-half cream
1/2 cup salsa
1/2 cup chopped fresh cilantro
Diced avocado and chopped tomatoes (optional, for garnish)

Instructions

In a 6-quart stockpot, heat the olive oil over medium-high heat. Add the chicken and onion; cook and stir for 2-3 minutes, or just until the onion is tender.
Stir in the thawed winter squash, barley, taco seasoning, salt, pepper, and chicken broth. Bring the mixture to a boil.
Reduce the heat, cover, and let the soup simmer for 10-12 minutes, or until the barley is tender.
Stir in the black beans, corn, half-and-half, salsa, and cilantro.
Continue to cook, stirring occasionally, until everything is heated through. Do not let it boil again.
Serve warm, with optional toppings like diced avocado and tomatoes.

Notes

This is a quick and easy one-pot meal that comes together in about 35 minutes.
The recipe uses several convenient ingredients like frozen mashed squash, quick-cooking barley, and canned beans to speed up the process.
The creamy elements (half-and-half, salsa, cilantro) are added at the end of cooking to preserve their flavor and texture.

Find it online: https://www.eatswithsoul.com/southwest-chicken-chowder/