It has been bitter cold here in the Northeast with tons of snow to go with it. Warm comforting meals have been the staple around here. This chicken corn chowder is warm, delicious, and filling and all my kids love it, so I can’t go wrong. It’s packed with veggies, ham and chicken and gets extra creaminess and flavor from some cheese and heavy cream. I usually simmer soups all day on the stove-top, but this is a soup that can be thrown together and cooked pretty quickly, making it great for a busier day. To make it even easier for a work night just pre-chop the chicken and veggies up so they are ready to go when needed.
I have made some changes to the recipe since I first started making it. The original recipe for this called for already cooked chicken breast that you shred and just throw in. I have done this and it works great but I would rather just cook the chicken with the soup and get the flavor that comes with it. Plus, I don’t always plan ahead and have precooked chicken like this simple shredded chicken ready. So you can make it either way and it will be great. I also added some carrots to the recipe, since I try to sneak a variety of vegetables into my kids whenever possible and they add great flavor. I replaced the milk and cream cheese with cream and usually add more cheese, upwards of 2 cups. So feel free to add as much cheese as you like!!!
With soups I always add water based on how the soup looks. I do this with all my soups and just add water till its the ratio of veggies/meat to liquid that I like. Or if I leave it on the stove a long time and a lot of liquid evaporates I just add water to the right consistency. So I didn’t include an amount, just use your judgement.
- 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!)
- 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.