I love this soup! It is definitely one of my favorites. I can't even begin to tell you how delicious this soup is. One of the things I love about it is that there is no pasta and no potatoes. Don't get me wrong - I love pasta and potatoes but if you are trying to watch carb intake, those are not exactly great things to have in your kitchen! So if you want a super easy and absolutely delicious soup, this is the one for you! Serve this soup with the Holiday Crescent Rolls for a really yummy combo.
Chicken Corn Chowder
Slightly adapted from The Sister's Cafe
Time: approx 1 to 1 1/2 hours
Time: approx 1 to 1 1/2 hours
Makes: approx. 9-10 good-sized servings
Ingredients:
2 Tablespoons extra virgin olive oil
3 stalks of celery, finely chopped
1 medium bell pepper, finely chopped
1 medium onion, finely chopped
2 medium carrots, finely shredded
1 jalapeno, finely chopped, seeds and membrane removed (do not omit)
1/4 Cup thinly sliced or chopped ham or canadian bacon
3 cloves garlic, minced
2 14 oz cans or 1 28 oz carton chicken stock
3 Tablespoons flour
1 can whole kernel corn, drained
2 large chicken breasts, cooked and shredded
1/2 cup sour cream
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 {if you are like me and are scared of jalapeno peppers, use disposable latex gloves to cut, remove the seeds and membrane (which is the white part on the inside of the pepper that the seeds are attached to), and chop. I promise this works really well for keeping all the spice off your hands and out of the soup but still keeping that indispensable flavor the pepper gives}.
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. {If you get the soup to this point but don't want to serve it for a while, you can transfer the soup to a crock pot and cook it on low until you are closer to being ready to serve. Then, about 5 minutes before serving, complete the last step so everything is warm.}
Whisk together the sour cream and milk in a large bowl until smooth. Stir into soup along with the salt, pepper and cheddar cheese.
Simmer until ready to serve.
Saute celery, bell pepper, onion and jalapeno until softened {if you are like me and are scared of jalapeno peppers, use disposable latex gloves to cut, remove the seeds and membrane (which is the white part on the inside of the pepper that the seeds are attached to), and chop. I promise this works really well for keeping all the spice off your hands and out of the soup but still keeping that indispensable flavor the pepper gives}.
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. {If you get the soup to this point but don't want to serve it for a while, you can transfer the soup to a crock pot and cook it on low until you are closer to being ready to serve. Then, about 5 minutes before serving, complete the last step so everything is warm.}
Whisk together the sour cream 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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