Chicken Corn Chowder

1 rotisserie chicken with meat picked and fat removed (16 ounces)
6 medium white potatoes, peeled and diced
1 large onion, chopped
3 carrots, chopped
2 stalks celery, chopped
1 Jalapeno pepper, chopped (seeds and ribs removed)
3 quarts unsalted Kitchen Basics Chicken Stock
2 tablespoons unsalted butter
3 1/2 cups heavy cream
2 teaspoons Kosher salt
1/2 teaspoon crushed black pepper
4 ears fresh sweet corn
1 package Frontier Soups Illinois Prairie Corn Chowder Mix

Remove chicken meat from bones and chop coarsely. Peel and chop white potatoes, carrots, onion, celery, and jalapeno pepper. Melt butter in large skillet. Sauté onion, celery, carrots, and jalapeno pepper until slightly softened. In the meantime, remove corn kernels from cobs and place in large stockpot. Add peeled and diced potatoes to stockpot along with 3 quarts chicken stock. Bring to a boil. Add sautéed vegetables then cover and simmer for 45 minutes. Remove lid and remove corn cobs. Add corn kernels, chopped chicken, and cream. Simmer for 30 minutes. Top each serving with freshly chopped parsley or freshly chopped chives.

Serving Size: Makes 12 servings - 1 1/2 cups each

Number of Servings: 12

Recipe submitted by SparkPeople user EILEENNP.