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A white bowl with a spoon taking a bite of chicken corn chowder out of the bowl.

Chicken Corn Chowder

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 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)
  • ¼ cup thinly sliced or cooked chopped ham
  • 3 cloves garlic, minced
  • 3 ½ 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
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup shredded cheddar cheese
  • Fresh parsley, for serving (optional)

Instructions 

  • 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.
  • Stir in the ham, chicken and corn.
  • In a blender, combine the broth, milk, cream cheese and flour. Blend until smooth.
  • 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.
  • Stir in the cheese until melted. Serve warm with additional cheese and fresh parsley sprinkled on top, if desired.