Chicken Corn Chowder
(adapted from pickypalate.com)
- 2 Tablespoons extra virgin olive oil
- 2 stalks of celery, finely chopped
- 1 medium bell pepper, color of choice, finely chopped
- 1 medium onion, finely chopped
- 1 jalapeno, finely chopped, seeds and membrane removed (optional)
- 1/4 cup thinly sliced or chopped ham or Canadian bacon
- 3 cloves garlic, minced
- 2 14 oz cans chicken broth or 3 1/2 cups water and 3 bullion cubes
- 3 T. flour
- 2 cups frozen corn
- 2 large chicken breasts, cooked and shredded
- 4 oz softened cream cheese
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded cheddar cheese (I skipped and didn't need it!)
- Place olive oil in a large pot over medium heat. Saute celery, bell pepper, onion and jalapeno until softened.
- Stir in garlic and ham; cook for another 3 minutes.
- Whisk the broth with the flour in a large bowl then stir into soup. Stir in corn and chicken.
- Bring to a low boil and reduce heat.
- Add cream cheese and let it melt in, then add milk along with the salt, pepper and cheddar cheese. Simmer until ready to serve.
I liked this recipe better than the other corn chowder recipe I had on my blog so I replaced it with this one. It is a great soup, and we enjoyed it a lot.