My new Chicken Corn Chowder recipe

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!)

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.