Chicken Corn Chowder

I actually received this recipe as a crock pot recipe, but changed it to stove top because I don’t have a crock pot.  Also, vegan (soy) chicken was used instead of chicken and ham, because I am a vegetarian and it still turned out delicious.  This is a very thick and hearty soup.  Hope you enjoy!

Ingredients

  • 2 TBS Olive Oil
  • 1 Medium Onion, Diced
  • 2 cups of Zucchini, chopped (or can sub 2 Stalks Celery, Chopped)
  • 1 Medium Red or Green Bell Pepper, diced
  • 1 Medium Jalapeno Pepper, minced
  • 4 Cloves Garlic
  • 1/2 Cup Thick Ham slice, cut into slivers 1/4 inch square, about 2 inches long (NOTE: could also use leftover turkey instead)
  • 2 Cups Chicken Stock
  • 2 TBS Flour
  • Salt and Pepper, a couple of pinches
  • 1 Brick Cream Cheese, softened to room temperature
  • 1 Cup Half and Half
  • 2 Cups Chicken from a Rotisserie Chicken, chopped
  • 1 Cup Cheddar Cheese, Grated
  • 1 Cup Frozen Corn, be sure to partially thaw under running HOT water
  • To Taste Salt and Pepper (especially Pepper)

Cooking Directions (w/crock pot)

  1. This was a two stage Crock Pot dish… Took about 6 hours for everything to mix, melt and mingle correctly. 4 Hours for the base and another couple of hours for the guts to cook…
  2. In a large heavy bottomed frying pan, heat the Olive Oil, add the onions, zucchini and peppers and saute for about 5 minutes or until the onions soften and begin to turn translucent.
  3. Add the garlic and saute for another 2 minutes
  4. Move the vegetables to your crock pot and add the Chicken Stock
  5. Add 2 TBS Flour to help thicken the soup and stir to completely mix.
  6. Add the Ham slivers (NOTE: if using turkey add it in when you add the chicken)
  7. Turn Crock Pot up to high and allow everything to heat up for about 30 minutes. Then add the Cream cheese and stir to melt and mix
  8. Add the Half and Half, Season with Salt and Pepper,. Cover crock pot, lower to the medium setting and forget for 4 hours
  9. After 4 hours, add the chicken and Cheddar Cheese, stir, season again with Salt and Pepper, Cover and forget for 2 hours
  10. After 2 hours, add the thawed frozen corn, mix again, wait about 5 minutes for the corn to warm and serve
  11. Garnish with Oyster Crackers, season with Salt and Pepper to taste
  12. Serve HOT and enjoy!

Cooking Directions (on stove-top)

  • In a large soup pot, heat the Olive Oil, add the onions, zucchini and peppers and saute for about 5 minutes or until the onions soften and begin to turn translucent.
  • Add the garlic and saute for another 2 minutes
  • Then add the Chicken Stock
  • Add 2 TBS Flour to help thicken the soup and stir to completely mix about 5-10 minutes to let thicken and heat up.  Stove should be on med-high
  • Add the Ham slivers(/or turkey) and chicken, cooked and chopped
  • Add the thawed frozen corn, and mix
  • Allow everything to heat up, then add the Cream cheese and stir to melt and mix
  • Add the Half and Half, Season with Salt and Pepper
  • Once everything has been melted add the Cheddar Cheese, stir, season again with Salt and Pepper
  • After everything is stirred in and melted, garnish with Oyster Crackers (optional), season with Salt and Pepper to taste
  • Serve HOT and enjoy!
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