Chicken, Ham and Vegetable Chowder

Eileen Hineline

By
@HappyCooking54



pinch tips: How to Remove a Yolk


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Ingredients

1 Tbsp
olive oil
1 c
chopped yellow onion
1/2
red bell pepper, seeded and chopped
1 c
cooked cubed ham
2
boned, skinned chicken breast halves
2 large
russet potatoes, peeled and cubed
4 c
chicken stock or broth
1
zucchini, unpeeled
1 c
corn kernels, fresh or frozen
1/2 tsp
dried thyme
1 tsp
salt
freshly ground pepper to taste
3 Tbsp
all purpose flour
1 c
cream
chopped parsley for topping

Directions Step-By-Step

1
In a large dutch oven over medium heat, warm oil.
2
Add onion and bell pepper and saute until tender, about 5 minutes.
3
Stir in ham and chicken and cook for 5 minutes.
4
Add potatoes and stock. Bring to a boil.
5
Reduce heat to medium-low and simmer, covered, 10 minutes.
6
Add zucchini, quartered lengthwise and sliced, corn, thyme, salt and pepper and cook, covered, until vegetables are tender and chicken turns white, about 10 minutes longer.
7
In a cup or small bowl, blend flour and cream.
8
Add to soup and stir until thickened, about 2 minutes.
9
Ladle into bowls and sprinkle with parsley.

About this Recipe

Course/Dish: Chowders, Chicken Soups
Other Tag: Quick & Easy