Chicken, Ham and Vegetable Chowder

Eileen Hineline


☆☆☆☆☆ 0 votes


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


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

About this Recipe

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