Chicken Corn Chowder

I've said it before, but it bears repeating, I love the Autumn season.  I enjoy all the beautiful Fall colors, the crisp chill in the air, the beginning of Colts football and, of course, I love that the seasonal changes influence my cooking and baking. Fewer meals are planned for the grill while dinners become heartier, comfier soups and stews cooked on the stove-top or slow cookers. Fruity, leafy salads begin taking the backseat as squash casseroles and potatoes jump into the drivers seat and park on our dinner tables. Oh, Fall is such a beautiful and wonderful "experience" all around!

This chowder was perfect to serve my family after an evening of soccer and cheer practices. Both boys were cold from the damp, chilly weather and the girls were simply famished after a long day of school and practice. The chowder has so many wonderful flavors that come from the addition of celery, onion, red pepper and jalapeno pepper. Yes, jalapeno. I was so thankful that I followed Melanie's advice and added this. She shared that the pepper didn't add "heat" to the chowder, but gave it a delicious flavor, and she was so right. We LOVED this recipe so much that I'm already planning to prepare this with some leftover turkey the day after Thanksgiving. This will be perfect to return home to after a busy day of Christmas shopping. :)

Chicken Corn Chowder

**Plan Ahead: This recipe calls for cooked chicken. (Thanks Mel!)

2 tablespoons extra virgin olive oil

2 stalks of celery, finely chopped

1 red bell pepper, finely chopped

1 medium onion, finely chopped

1 jalapeno, finely chopped, seeds and membrane removed (DON'T omit this!!)

1/4 cup thinly sliced or cooked chopped ham

3 cloves garlic, minced

2 (14-oz.) cans chicken broth

3 tablespoons flour

3 ears of fresh corn kernels or 1 1/2 cups frozen corn kernals

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 tender, about 5 minutes. Stir in the garlic and ham; cook for another 3 minutes. Whisk the broth with the flour in a liquid measuring cup or bowl and then stir into the soup. Stir in the corn and chicken. Bring to a low boil and reduce heat. Whisk together the cream cheese and milk in a large bowl until smooth. (Make sure your cream cheese is really soft or you'll have lumps in the mixture!) Whisk the cream cheese/milk mixture into the soup along with the salt, pepper and cheddar cheese. Simmer on low until ready to serve.

Source: My Kitchen Cafe