January 10, 2017
Comfort Food, Dinner, Lunch,
Soups/Stews, Poultry, Chicken, Dairy, Vegetables, Southwest, Easy/Beginner Cooking, Make-Ahead, Quick Meals, Fall/Autumn, Summer, Winter, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Cooked Chicken or Beef, Cooked Chicken more
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"Got the base recipe from a kindle cookbook. Then I embellished it to make it better. And it was."
In a large saucepan, melt butter on medium heat. Saute onion, red bell pepper, celery, carrots, garlic and jalapeno pepper until softened. Add mushrooms and corn, and cook until mushrooms are tender. Add seasonings and cook 2 minutes. Add chicken, chicken stock and half and half. Heat to a simmer and continue simmering 10 minutes. Serve up with some crusty bread and butter.
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