Chicken Corn Chowder

By randiboyle

Ingredients

• 2 Tbsp. EVOO
• 2 stalks celery, diced
• 2 red bell peppers, diced
• 1 onion, diced
• 1 jalapeno, diced
• 1/4 C. ham, chopped
• 3 garlic cloves, minced
• 28 oz. chicken broth
• 3 Tbsp. flour
• 2 C. corn
• 2 chicken breasts, shredded
• 4 oz. cream cheese, softened
• 1 C. milk
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 C. cheese

Details

Adapted from picky-palate.com

Preparation

Step 1

Place olive oil in a large pot over medium heat. Sautee 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 bowl then stir into soup. Stir in corn and chicken. Bring to a low boil and reduce heat. Whisk together the cream cheese and milk in a bowl until smooth. Stir into soup along with the salt, pepper and cheese. Simmer until ready to serve.