The Humpherys Family

Chicken Corn Chowder

Recipe Added:  11/5/2011
2 Tbsp olive oil
2 stalks of celery, finely chopped
1 red pepper, finely chopped
1 medium onion, finely chopped
1 can green chilies
1/4 cup thinly sliced chopped ham
3 cloves garlic, minced
2 cans chicken broth
3 Tbsp flour
1 1/2 cups frozen corn
2 chicken breasts, shredded
4 oz cream cheese, softened
1 cup milk
1/2 tsp salt
1/4 tsp pepper
1 cup shredded Cheddar cheese
Place olive oil in a large pot over medium heat. Saute celery, pepper, onion and jalapeno until tender, about 5 minutes. Stir in the garlic and ham; cook for another 3 minutes. Whisk the broth with the flour in a liquid measuring cup or bowl and then stir into the soup. Stir in the corn and chicken. Bring to a low boil and reduce heat. soften cream cheese in microwave. Whisk together the cream cheese and milk in a large bowl until smooth. Whisk the cream cheese/milk mixture into the soup along with the salt, pepper and Cheddar cheese. Simmer on low until ready to serve.
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