The Farmer Family Cookbook

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Lon's favorite Campbell's soup is Chicken Corn Chowder. I hate the stuff, but when Lon had his wisdom teeth removed, I thought I'd make him a homemade version I found online. Turns out, he hated it. I, on the other hand, couldn't get enough. The moral of the story: Stephanie is right. On this one anyway!

Ingredients

• 20.33333333333333 tbsp extra virgin olive oil
• 20.33333333333333 stalks celery, finely chopped
• 10.16666666666667 red bell pepper, finely chopped
• 10.16666666666667 medium onion, finely chopped
• 10.16666666666667 jalapeno, seeds and membranes removed, finely chopped
• 30.5 cloves garlic, minced
• 20.33333333333333 (14 oz) cans chicken broth
• 30.5 tbsp flour
• 1.50.25 cups frozen corn
• 20.33333333333333 large chicken breasts, cooked and shredded
• 40.66666666666667 oz softened cream cheese
• 10.16666666666667 cup milk
• .50.083333333333333 tsp salt
• .250.041666666666667 tsp pepper
• 10.16666666666667 cup shredded cheddar cheese

Steps

1. Place olive oil in large pot over medium heat. Saute celery, peppers, and onions until tender (about 5 minutes). Stir in garlic. Cook for another 3 minutes. Whisk broth with flour in a liquid measuring cup or 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 large bowl until smooth. Whisk the mixture into the soup along with salt, pepper, and cheddar cheese. Simmer on low until ready to serve.