Chicken Corn Chowder

By Texaschef11

Ingredients

• 2 Tablespoons extra virgin olive oil
• 2 stalks of celery, finely chopped
• 1 medium bell pepper (I prefer red for color), finely chopped
• 1 medium onion, finely chopped
• 1 jalapeno, finely chopped, seeds and membrane removed (do not omit)
• 1/4 Cup thinly sliced or chopped ham or canadian bacon
• 3 cloves garlic, minced
• 2 14 oz cans chicken broth
• 3 Tablespoons flour
• 3 ears of fresh corn kernels (I usually end up using 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

Preparation

Step 1

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. Whisk together the cream cheese and milk in a large bowl until smooth. Stir into soup along with the salt, pepper and cheddar cheese. Simmer until ready to serve.