This is such a delicious soup! I got the recipe from the Picky Palate last year. It's delicious. It's great served with some crusty bread. Yummy!Chicken Corn Chowder
submitted by Erin
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
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.
submitted by Erin
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
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.
I love corn chowder - I keep meaning to try this recipe. looks wonderful!
ReplyDeleteMMMMMMMM...I love it!!
ReplyDeleteCorn Chowder love your version can't wait to try. Yummy
ReplyDeleteMmmm... I love chowders. I'll have to try this one on the next cold or rainy day. :)
ReplyDeleteI love this recipe too Erin, so yummy and feels doesn't feel as heavy as some with all of the fresh vegetables.
ReplyDeleteI love red peppers! I made this soup and loved it! Thanks for posting another great recipe!
ReplyDeleteHow much frozen corn would you say you use?
ReplyDeleteLooks so rich and creamy! I would like to try it. Thanks for the whole recipe idea. Thumbs up!
ReplyDelete