Click here to watch Chef Chaz preparing Three Bean Chicken Chili	Click here to watch Chef Chaz preparing New England Clam Chowder.

When it's cold outside, no other food seems to bring more comfort and cut through the chill of winter better than a steaming bowl of soup, chili or chowder. At Stew Leonard's, soup sales spike 60 percent during the month of January, which coincidentally, also happens to be National Soup Month.

For this month's webcast, Chaz Fable, the executive chef at Stew Leonard’s Newington store, demonstrates how to make two of Stew Leonard's award-winning soups. The Three Bean Chicken Chili took home the People's Choice award at the New England Regional Chili Cook-Off, while Stew's New England Clam Chowder took first place at the ChowdaFest08 competition held in Westport, Connecticut. We also included the recipe for our best-selling chicken soup, based on a Leonard family recipe handed down from generation to generation. Studies have shown that broth-based soups, like Stew’s Chicken soup, can help relieve chest congestion associated with a cold, another reason why this soup is so popular in the winter months.

If you don't have time to make these soups at home, you can pick them up by the quart in Mrs. Leonard's Gourmet Case or hot and ready-to-go at the buffet at any Stew Leonard's location.

Award-winning Three-Bean Chicken Chili
From Stew Leonard's Winning Recipes Cookbook

2 tablespoons olive oil
1 large onion, diced
1 large red bell pepper, diced
2 cloves garlic, minced
1 ½ pounds ground chicken, preferably thigh meat
1 can (28 ounces) crushed tomatoes
1 tablespoon light chili powder
1 tablespoon sugar
1 teaspoon cumin
1 teaspoon chipotle paste
1 teaspoon salt
½ teaspoon black pepper
1 cup chicken broth
1 can (15 ounces) small white beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 ½ cup corn kernels, fresh or frozen and thawed
¼ cup fresh cilantro, chopped

In a stockpot, heat the oil over medium-high heat. Add the onion and bell pepper and cook for 5 minutes. Add the garlic and cook for 2 minutes. Add the chicken and cook well, stirring occasionally, until the chicken is no longer pink. Add the tomatoes, chili powder, sugar, cumin, chipotle paste, salt, and black pepper. Stir to mix well and cook for 10 minutes. Add the broth and bring to a simmer. Reduce the heat to low, cover, and cook for 30 minutes. Add the white beans, pinto beans, and black beans and cook for 15 minutes, or until the flavors are well blended. Stir in the corn and cilantro and cook for 2 minutes. Makes 12 servings.

Award-winning New England Clam Chowder From Stew Leonard's Winning Recipes Cookbook
4 tablespoons butter
2 medium onions, diced
¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon freshly ground black pepper
16 ounces clam juice
1 cup milk
½ cup heavy cream
2 cups cubed potatoes, peeled (about 4 medium potatoes)
4 cans (6 ½ ounces each) chopped clams

In a large saucepan, melt the butter over medium-high heat. Add the onions and cook for 5 minutes, or until the onions are tender. Add the flour, salt, and pepper and cook, stirring constantly, for 1 minute. Gradually add the clam juice, milk, and cream. Bring to a simmer. Add the potatoes and simmer for 10 minutes, or until the potatoes are tender. Add the clams and cook for 3 minutes, or until heated through. Makes 4-6 servings.

Best-selling Chicken Soup
From Stew Leonard's Winning Recipes Cookbook
2 tablespoons olive oil
1 medium red onion, chopped
2 ribs celery, chopped
2 large carrots, chopped
1 clove garlic, minced
4 cups chicken broth
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
1 cup bow-tie, shell, or rotelle pasta
2 tablespoons fresh chopped dillweed or 2 teaspoons dried
1 cup frozen peas, thawed
¼ cup grated Parmesan or Romano cheese (optional)

Heat the oil in a large saucepan over medium-high heat. Add the onion, celery, carrots, and garlic and cook, stirring frequently, for 5 minutes until tender. Add the broth and 4 cups water and bring to a boil. Stir in the chicken, pasta, and dill. Cook for 5 minutes, or until the chicken is cooked through. Stir in the peas and cook for 1 minute. Serve in bowls and sprinkle the tops with 2 teaspoons of the cheese if using. Makes 6 servings.