Sunday, November 9, 2014

Chicken Corn Chowder

I love this soup! It's packed with flavor and it has the perfect amount of heat.

Printable Recipe

Chicken Corn Chowder
2 Tbsp olive oil
2 stalks celery, finely chopped
1 bell pepper, finely chopped
1 onion, finely chopped
1 jalapeno, finely chopped, seeds and membranes removed
1 cup chopped cooked ham
3 cloves garlic, minced
28 oz chicken broth
3 Tbsp flour
1 1/2 cup frozen corn
1 1/2 lb chicken breasts, cooked and shredded
4 oz cream cheese, softened
1 cup milk
1 tsp salt
1/4 tsp pepper
1 cup cheese

Heat oil in a large pot. Add celery, bell pepper, onion, and jalapeno. Saute for about 5 minutes until tender. Stir in ham and garlic. Cook for another 3 minutes. Whisk together chicken broth and flour; stir into soup. Add corn and chicken. Bring to a boil; reduce heat. Whisk together cream cheese and milk. Whisk into soup. Add salt, pepper, and cheese. Simmer until heated through.

Serves 6

Recipe adapted from Mel's Kitchen Cafe

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