Chicken, Ham and Vegetable Chowder

Eileen Hineline



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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

How to Make Chicken, Ham and Vegetable Chowder


  • 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.

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About Chicken, Ham and Vegetable Chowder

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

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