Ingredients
- 4 tablespoons unsalted butter
- 1/3 cup yellow onion, chopped
- 1/3 cup red bell pepper, chopped
- 1/2 cup celery, diced
- 1/3 cup carrots, diced
- 2 small garlic cloves, minced
- 1 small jalapeno pepper, chopped, with or without ribs and seeds*
- 8 ounces chopped mushrooms (fresh)
- 2/3 cup whole kernel corn (frozen)
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 tablespoon ground coriander
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne (*if you're cutting out the ribs and seeds from jalapeno)
- 4 cups low-sodium chicken stock (1 quart)
- 2 cups half and half (1 pint)
- 6 ounces cooked chicken (cut into bite-size pieces)
How to Make
-
Step 1: 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.
We hope you enjoy this recipe!
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