chicken, ham and vegetable chowder

Name: Chicken, Ham and Vegetable Chowder
Ingredients: 1 tablespoon(s) olive oil; 1 cup(s) chopped yellow onion; 1/2 - red bell pepper, seeded and chopped; 1 cup(s) cooked cubed ham; 2 - boned, skinned chicken breast halves; 2 large russet potatoes, peeled and cubed; 4 cup(s) chicken stock or broth; 1 - zucchini, unpeeled; 1 cup(s) corn kernels, fresh or frozen; 1/2 teaspoon(s) dried thyme; 1 teaspoon(s) salt; - freshly ground pepper to taste; 3 tablespoon(s) all purpose flour; 1 cup(s) cream; - chopped parsley for topping

98 Pinches 1 Photo

Eileen Hineline

Coolidge, AZ

Updated on Aug 21, 2014

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Ingredients

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

How To Make chicken, ham and vegetable chowder

Step 1

In a large dutch oven over medium heat, warm oil.

Step 2

Add onion and bell pepper and saute until tender, about 5 minutes.
Step 3

Stir in ham and chicken and cook for 5 minutes.
Step 4

Add potatoes and stock. Bring to a boil.
Step 5

Reduce heat to medium-low and simmer, covered, 10 minutes.
Step 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.
Step 7

In a cup or small bowl, blend flour and cream.
Step 8

Add to soup and stir until thickened, about 2 minutes.
Step 9

Ladle into bowls and sprinkle with parsley.
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