Thursday, October 6, 2011

My new Chicken Corn Chowder recipe

Chicken Corn Chowder
(adapted from
  • 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!)
  1.  Place olive oil in a large pot over medium heat. Saute celery, bell pepper, onion and jalapeno until softened. 
  2. Stir in garlic and ham; cook for another 3 minutes. 
  3. Whisk the broth with the flour in a large bowl then stir into soup. Stir in corn and chicken. 
  4. Bring to a low boil and reduce heat. 
  5. 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.  

No comments: