Chicken Corn Chowder
2 tblsp Olive Oil
1 Medium Onion, Diced
2 Stalks Celery, Chopped
1 Medium Red Bell Pepper, diced
1 Medium Jalapeno Pepper, minced
4 Cloves Garlic
1/2 Cup Thick Ham slice, cut into slivers 1/4 inch square, about 2 inches long
2 Cups Chicken Stock
2 tblsp Flour
Salt and Pepper, a couple of pinches
1 Brick Cream Cheese, softened to room temperature
1 Cup Half and Half
2 Cups Chicken from a Rotisserie Chicken (I used one of the Breast quarters)
1 Cup Cheddar Cheese, Grated
1 Cup Frozen Corn, be sure to partially thaw under running HOT water
To Taste Salt and Pepper
This was a two stage Crock Pot dish... Took about 6 hours for everything to mix, melt and mingle correctly. 4 Hours for the base and another couple of hours for the guts to cook...
In a large heavy bottomed frying pan, heat the Olive Oil, add the onions, celery and peppers and saute for about 5 minutes or until the onions soften and begin to turn translucent.
Add the garlic and saute for another 2 minutes
Move the vegetables to your crock pot and add the Chicken Stock
Add 2 TBS Flour to help thicken the soup and stir to completely mix.
Add the Ham slivers
Turn Crock Pot up to high and allow everything to heat up for about 30 minutes. Then add the Cream cheese and stir to melt and mix
Add the Half and Half, Season with Salt and Pepper,. Cover crock pot, lower to the medium setting and forget for 4 hours
After 4 hours, add the chicken and Cheddar Cheese, stir, season again with Salt and Pepper, Cover and forget for 2 hours
After 2 hours, add the thawed frozen corn, mix again, wait about 5 minutes for the corn to warm and serve
Season with Salt and Pepper to taste
Serve HOT and enjoy!