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Creamy Chicken Corn Chowder

This can also be made with already cooked chicken breast or even rotisserie chicken. Just shred the chicken and add in with the chicken broth, omitting the step of cooking the chicken first.
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Ingredients
  

  • 2 Tablespoons butter
  • 2 large uncooked chicken breast diced into small bite sized pieces
  • 1 cup of diced carrots 1 to 2 carrots depending on size
  • 2 stalks of celery finely chopped
  • 1 red bell pepper finely chopped
  • 1 large onion finely chopped
  • 1 jalapeno finely chopped, seeds and membrane removed or in a pinch use 1 (4oz) can of diced green chilies (don't worry this really doesn't add heat to the soup just great flavor)
  • 1/4 cup cooked ham chopped
  • 4 cloves garlic minced
  • 1/4 cup flour
  • 1 32 oz container of chicken stock
  • 1 1/2 cups frozen corn kernels
  • 1/2 teaspoon salt plus more to taste
  • 1/4 teaspoon pepper plus more to taste
  • 1 cup heavy cream
  • 1 to 2 cups shredded cheddar cheese to taste I am guilty of the 2 cups!

Instructions
 

  • Melt butter in a large pot over medium heat. Saute chicken, stirring frequently, until chicken is browned on all sides. Remove chicken to plate.
  • Add carrots, celery, red pepper, onion, and jalapeno (or green chilies) to pan and cook, stirring frequently, until veggies are softened. Stir in garlic and ham and cook for another few minutes.
  • Stir in the flour to the veggie mixture and continue to stir and cook for 2 to 3 minutes until flour is absorbed and cooks a bit.
  • Stir in chicken broth, corn, chicken, salt and pepper and bring mixture to a low boil. I usually add an additional 2 or so cups of water depending on the ratio of broth to veggies/chicken. Use your judgement and add enough water to your liking. Allow the soup to simmer/boil until the vegetables are tender and chicken is completely cooked through, about another 15 to 20 minutes depending on how well cooked everything was in the first couple of steps.
  • Stir in the cream and cheese until the cheese is melted. Adjust seasoning and add more salt and pepper and even cheese if desired. Simmer over low heat until ready to serve.

Notes

Adapted from Mels Kitchen Cafe