Chicken Corn Chowder
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/2 teaspoon salt
- 3 cloves garlic minced
- 1 medium onion finely chopped
- 1/4 teaspoon pepper
- 1 cup milk
- 2 tablespoons extra virgin olive oil
- 3 tablespoons flour
- 2 stalks celery finely chopped
- 4 ounces cream cheese softened
- 1 cup cheddar cheese shredded
- 1 ea. red bell pepper finely chopped
- 1 ea. jalapeno pepper finely chopped
- 1/4 cup ham thinly sliced and chopped
- 2 cans (14 oz each) chicken broth
- 1 1/2 cups corn
- 2 large chicken breasts cooked and shredded
- Carbohydrate 24.8022440298715 g
- Cholesterol 352.934475443349 mg
- Fat 39.1159867276387 g
- Fiber 2.54314888156644 g
- Protein 125.076951908124 g
- Saturated Fat 17.761126496554 g
- Serving Size 1 1 Serving (723g)
- Sodium 739.702275434658 mg
- Sugar 22.259095148305 g
- Trans Fat 4.40215724583351 g
- Calories 972 calories
Place olive oil in a large pot over medium heat. Saute celery, bell 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. Whisk together the cream cheese and milk in a large bowl until smooth (I had a difficult time getting my cream cheese to completely whisk into the milk so my soup had some minor small lumps but next time, I''ll soften the cream cheese until almost melted in the microwave). Whisk the cream cheese/milk mixture into the soup along with the salt, pepper and cheddar cheese. Simmer on low until ready to serve. I add boiled potatoes. Yummy!
