Chicken Chowder

 

Ingredients

• 2 stalks of celery, finely chopped

• 1 red bell pepper, finely chopped

• 1 medium onion, finely chopped

• 1 jalapeno, finely chopped, seeds and membrane removed (this is important for flavor – but doesn’t add heat because the seeds and membranes are removed and it is cooked with the other veggies)

• 1/4 cup thinly sliced or cooked chopped ham

• 3 cloves garlic, minced

• 2 (14-oz.) cans chicken broth

• about 2-3 c cooked chicken
  

• 4 oz. softened cream cheese

• 1 cup milk (I use almond milk)

• 1/2 teaspoon salt  1 tsp Mccormick Chipotle & Garlic seasoning

• 1/4 teaspoon pepper  1/2 tsp McCormick steak or chicken seasoning
  

• 4 diced potatoes, 2-3 carrots diced (cooked in Instant Pot on manual for 2 min)
  

  
  

Directions

1. Saute celery, bell pepper, onion and jalapeno until tender, about 5 minutes. Stir in the garlic and ham; cook for another 3 minutes. Stir in the broth and chicken. Bring to a low boil and reduce heat.

2. Whisk together the cream cheese and milk in a large bowl until smooth (I had a difficult time getting my cream cheese to completely whisk into the milk so my soup had some minor small lumps but next time, I’ll soften the cream cheese until almost melted in the microwave).

3. Whisk the cream cheese/milk mixture into the soup along with the seasonings & bell pepper. Simmer on low until ready to serve.