Ham, Chicken and Corn Chowder
I started with a recipe for Cheddar Chicken Chowder from trusty Cooking Light and made some substitutions. Here it is:
2 T Spanish smoked chorizo, casing removed and chopped
Olive Oil
1 boneless chicken breasted, cooked, sliced and chopped
1 C diced ham
1 C chopped onion
1 C chopped red bell pepper
1 carrot, peeled and chopped
1 celery rib, chopped
1 container, chicken stock in the box
1-2 cups red potatoes, peeled and sliced into half moons
1 C frozen whole kernel corn
½ C flour
2 C 2% milk
1 C shredded cheddar, reduced fat
Salt and pepper
Heat oil (a swirl or two) in a big dutch oven or stock pot to medium heat. Add chorizo, then add and saute onions, peppers, celery and carrots. Season with salt and pepper. Add chicken and ham and continue to saute for a few minutes. Add potatoes and broth; bring to boil. Reduce heat, and simmer 20 minutes or until potatoes are tender. Add corn. Place flour in a bowl. Gradually add milk, stirring with a whisk until blended; add to soup. Cook over medium heat 15 minutes or until thick, stirring frequently. Taste, then season with salt and pepper if needed. Add shredded cheese to each serving.
I do a similar soup when we have leftover ham. Saute onions (could add celery and carrots but don't feel like explaining to Greg what the green and orange things are.) Add in diced potato and saute a bit. Then add ham and chicken stock. Then make a bechemele sauce with your favorite cheese and add it in (Used white sharp cheddar last time, outstanding!). I've also just dumped the milk, flour and cheese directly into the soup without making sauce separately. Don't see the difference. I usually sneak in some garlic (garlic powder doesn't get a response from Greg so use it more often.) Dump in corn at the end if I have it. S&P of course. WE LOVE THIS!!!
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