Chicken Corn Chowder

Chicken Corn Chowder puts extra virgin olive oil, stalks celery and red bell pepper at the center of a chicken recipe and finishes in about 30 minutes, enough for 6 servings.

• Yield 6 servings
• Ready in 30 minutes
• Prep 15 minutes
• Cook 15 minutes

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 stalks celery (finely chopped)
• 1 medium red bell pepper (finely chopped)
• 1 medium onion (finely chopped)
• 1 jalapeno (finely chopped, seeds and membrane removed (important for flavor - leave seeds in for more heat))
• 1/4 cup thinly sliced or cooked chopped ham
• 3 cloves garlic (minced)
• 3 1/2 cups chicken broth
• 1 cup milk
• 4 ounces softened cream cheese
• 2 to 3 cups cooked, chopped chicken
• 3 tablespoons all-purpose flour
• 3 ears fresh corn kernels or 1 1/2 cups frozen corn kernels
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup shredded cheddar cheese
• Fresh parsley, for serving (optional)

Instructions

1. In a large pot, heat the olive oil over medium heat until hot and rippling. Add the celery, bell pepper, onion, jalapeno, and garlic, and cook until tender, about 5 minutes.
2. Stir in the ham, chicken and corn.
3. In a blender, combine the broth, milk, cream cheese and flour. Blend until smooth.
4. Pour the milk mixture into the pot. Bring the soup to a simmer and cook for 4 to 5 minutes, stirring often, until slightly thickened.
5. Stir in the cheese until melted. Serve warm with additional cheese and fresh parsley sprinkled on top, if desired.

Loosen a leftover bowl with a splash of water when you reheat it.