Recipe From: The Sister's Cafe Blog
Ingredients:
2 Tablespoons extra virgin olive oil
2 stalks of celery (finely chopped)
1 medium bell pepper (finely chopped)
1 medium onion (finely chopped)
1 jalapeno (finely chopped, seeds and membrane removed)
1/4 Cup ham or Canadian bacon (thinly sliced)
3 cloves garlic (minced)
2 14 oz cans chicken broth
3 Tablespoons flour
3 ears of fresh corn kernels (or frozen corn)
2 large chicken breasts (cooked and shredded)
4 oz softened cream cheese
1 Cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 Cup shredded cheddar cheese
Place olive oil in a large pot over medium heat. Saute celery, bell pepper, onion and jalapeno until softened. 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. Whisk together the cream cheese and milk in a large bowl until smooth. Stir into soup along with the salt, pepper and cheddar cheese. Simmer until ready to serve.
2 stalks of celery (finely chopped)
1 medium bell pepper (finely chopped)
1 medium onion (finely chopped)
1 jalapeno (finely chopped, seeds and membrane removed)
1/4 Cup ham or Canadian bacon (thinly sliced)
3 cloves garlic (minced)
2 14 oz cans chicken broth
3 Tablespoons flour
3 ears of fresh corn kernels (or frozen corn)
2 large chicken breasts (cooked and shredded)
4 oz softened cream cheese
1 Cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 Cup shredded cheddar cheese
Place olive oil in a large pot over medium heat. Saute celery, bell pepper, onion and jalapeno until softened. 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. Whisk together the cream cheese 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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