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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken and Corn Chowder Recipe

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This recipe for Chicken and Corn Chowder, by , is from Kick-Ass Quarantine Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Meredith Mercadante


1 small yellow onion, diced
5 celery stalks, diced
5 carrots, diced
1 orange pepper, chopped
1 red pepper, chopped
1 yellow pepper, chopped
1 jalapeno pepper, finely diced
1 tbsp olive oil
2 cloves garlic, finely minced
1 tsp. cumin
1 tsp. chili powder
Salt and freshly ground black pepper, to taste
3 (14.5 oz) cans low-sodium chicken broth
1 (7 oz) can diced green chilies
1 1/2 cup frozen or fresh corn
2 (15 oz) cans white habichuelas beans (like mini cannellini beans)
1 whole shredded rotisserie chicken
cup cream cheese, softened

Heat olive oil in a large dutch oven over medium-high heat. Add onion, celery and carrots and saute for 4 minutes.

To the dutch oven, add red pepper, yellow pepper, orange pepper, jalapeno pepper, garlic, green chillies and saute until fragrant (approx.. 2-3 minutes).

Next add cumin, chili powder and season with salt and pepper to taste. Add chicken broth and bring mixture to a low boil then reduce heat to medium-low and simmer 15 minutes.

Add the shredded rotisserie chicken, corn and beans (drained and rinsed) to the dutch oven.

Turn to low and let simmer for at least 30 minutes. Approx. 15 minutes before serving, add softened cream cheese and mix until combined.

Optional toppings: shredded cheddar cheese, white fresh lime juice, cilantro, avocado slices, tortilla chips.




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