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Isabella's corn chowder

Contributed By: ISABELLA | See all of ISABELLA's recipes
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  5 1 cup
1/2 sweet red pepper(s), diced
4 oz Honey Maple Ham, in cubes
Chicken stock, 2 cup(s). (Ingredients and recipe bellow)
2 cup(s) 1% low-fat milk
Black pepper, fresh, to taste
1 cup frozen corn
4 oz cooked chicken breast, cubed
1 chive, finely diced
1/2 onion, chopped
2 medium potatoes, diced
1 tsp olive oil
Dried basil, to taste
Dried parsley, to taste
Parsley sprigs for garnish
For stock
2 cup(s) water
4 oz cooked chicken fillet, cubed
1 chive
1/2 onion
2 medium potatoes
1/2 tsp table salt for stock
Black pepper, fresh, to taste
For stock

Add 2 cups of water to a pan and then add the chicken and the diced potato with half of the onion and the chive and season with salt, 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, basil, parsley, 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 10 minutes (do not allow to boil). Serve in bowls and garnish with parsley.

Add a little bit of hot sauce for those who like a spicy soup.

Date Added: 10/28/2009
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