Crites Family Stuff

Description

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 for 6 servings

• 2 tbsp extra virgin olive oil
• 2 stalks celery, finely chopped
• 1 red bell pepper, finely chopped
• 1 medium onion, finely chopped
• 1 jalapeno, seeds and membranes removed, finely chopped
• 3 cloves garlic, minced
• 2 (14 oz) cans chicken broth
• 3 tbsp flour
• 1.5 cups frozen corn
• 2 large chicken breasts, cooked and shredded
• 4 oz softened cream cheese
• 1 cup milk
• .5 tsp salt
• .25 tsp pepper
• 1 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.

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