Makes:
5 servings, about 1 cup
Total Time:
1 hr 20 min
Submitted by:
Category:
Soups/Chilis
Sub Category: Chowders
what you need
- For stock
- 2 cups water
- 4 oz. chicken breast, cubed
- 2 medium potatoes
- 1/2 onion
- 1 chive
- 1/2 tsp. table salt
- Black pepper, fresh, to taste
- For chowder
- 1 tsp. olive oil
- 4 oz. Oscar Mayer Ham, cut in small pieces
- 3 slices Oscar Mayer Bacon Natural Hardwood Smoked, cut in small pieces
- Dried basil
- Dried parsley
- 1/2 onion, chopped
- 1 chive, finely diced
- 1 cup frozen corn
- 1/2 sweet red pepper, diced
- 2 cups chicken stock - recipe below
- 1 1/2 cups 1% low-fat milk
- Black pepper, fresh, to taste
- Parsley sprigs for garnish
make it
Stock
Add 2 cups of water to a pan and then add the chicken and the diced potato with half an onion and the chive and season with salt, and pepper; stir to combine, and cook until both are done. Once done, remove the onion and chive from the stock and set apart with the chicken and the potatoes for latter.
Meanwhile, coat a large frying pan with the olive oil. Add ham, bacon, basil, parsley, 1/2 an onion, chive, corn and red pepper, sauté over medium-high heat for about 15 minutes.
Add milk and the ham mix into the pan where the chicken and potatoes are. Cover and simmer for about 10 minutes (do not allow to boil). Serve immediately.
Notes
Serve in bowls and garnish with parsley. Add a little bit of hot sauce for those who like a spicy soup.
