Thursday, September 16, 2010

Chicken Corn Chowder

I was going to post my MIL's white bread(seriously the BEST bread) recipe today, but I don't have any pictures....SO, that will have to wait.

I found this recipe for Chicken Corn Chowder a few years ago at the Picky Palate. I have made this several times and it is SO yummy!!!

Chicken Corn Chowder


  • 2 Tablespoons extra virgin olive oil
  • 2 stalks of celery, finely chopped
  • 1 medium bell pepper, color of choice, finely chopped
  • 1 medium onion, finely chopped
  • 1 jalapeno, finely chopped, seeds and membrane removed
  • 1/4 Cup thinly sliced or chopped ham or Canadian bacon
  • 3 cloves garlic, minced
  • 2 14 oz cans chicken broth
  • 3 Tablespoons flour
  • 3 ears of fresh corn kernels
  • 2 large chicken breasts, cooked and shredded
  • 4 oz softened cream cheese
  • 1 Cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 Cup shredded cheddar cheese

Directions: Place olive oil in a large pot over medium heat. Saute celery, bell pepper, onion and jalapeno until softened. Stir in garlic and ham; cook for another 3 minutes. Whisk the broth with the flour in a large bowl then stir into soup. Stir in corn and chicken. Bring to a low boil and reduce heat. Whisk together the cream cheese and milk in a large bowl until smooth. Stir into soup along with the salt, pepper and cheddar cheese. Simmer until ready to serve.

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  1. Try adding one can of drained Rotell Chilies and Tomatoes!

  2. Made this one too! YUMMY! We LOVED it.


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