Chicken Corn Chowder

Yield: 6 servings

Prep Time: 15

Cook Time: 15

Total Time: 30

2 tablespoons extra virgin olive oil
2 stalks celery, finely chopped
1 medium red bell pepper, finely chopped
1 medium onion, finely chopped
1 jalapeno, finely chopped, seeds and membrane removed (important for flavor - leave seeds in for more heat)
¼ cup thinly sliced or cooked chopped ham
3 cloves garlic, minced
3 ½ cups chicken broth
1 cup milk
4 ounces softened cream cheese
2 to 3 cups cooked, chopped chicken
3 tablespoons all-purpose flour
3 ears fresh corn kernels or 1 1/2 cups frozen corn kernels
½ teaspoon salt
¼ teaspoon pepper
1 cup shredded cheddar cheese
Fresh parsley, for serving (optional)

In a large pot, heat the olive oil over medium heat until hot and rippling. Add the celery, bell pepper, onion, jalapeno, and garlic, and cook until tender, about 5 minutes.
Stir in the ham, chicken and corn.
In a blender, combine the broth, milk, cream cheese and flour. Blend until smooth.
Pour the milk mixture into the pot. Bring the soup to a simmer and cook for 4 to 5 minutes, stirring often, until slightly thickened.
Stir in the cheese until melted. Serve warm with additional cheese and fresh parsley sprinkled on top, if desired.