There is nothing quite like a delicious bowl of soup on a cold night. This Chicken Corn Chowder soup has become one of my favorites!!!
Start by cooking the bell peppers & garlic cloves with olive oil over low heat. Add all other ingredients except the milk. I used pre-cooked shredded chicken to save time, but you can cook and shred your chicken beforehand.
Bring to a low boil and then simmer for 25 minutes.
Remove 3 cups of soup and blend until pureed. Add the milk ( I have used coconut & oat milk and both work great!)and pour back into the pot of soup.
Cook for an additional 5 minutes.
Enjoy! I served my homemade naan bread with this! Click here for the Naan bread recipe:
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