Chicken Corn Chowder & Olive Garden Dressing

Chicken Corn Chowder

2 tablespoons extra virgin olive oil
2 stalks of celery, finely chopped
1 red bell pepper, finely chopped
1 medium onion, finely chopped
1/4 cup thinly sliced or cooked chopped ham
3 cloves garlic, minced
2 (14-oz.) cans chicken broth
3 tablespoons flour
1 can corn
2 large chicken breasts, cooked and shredded
4 oz. softened cream cheese
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper

DIRECTIONS:
Place olive oil in a large pot over medium heat. Saute celery, bell pepper, onion and jalapeno until tender, about 5 minutes. Stir in the garlic and ham; cook for another 3 minutes. Whisk the broth with the flour in a liquid measuring cup or bowl and then stir into the soup. Stir in the corn and chicken. Bring to a low boil and reduce heat. Melt the cream cheese a little in the microwave and whisk together with the milk. Add the milk/cream cheese mixture to soup and add salt and pepper.

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Olive Garden Salad Dressing

1/2 cup mayonaise
1/3 cup white vinegar
1 tsp olive oil
4 TB parmesan cheese
1/2 tsp Italian seasoning
1/2 tsp parsley flakes
1 TB lemon juice
2 TB honey
1 clove garlic, minced

Mix all in a blender! And don't let the mayo fool you or scare you away. This doesn't make a creamy dressing. It really is just like the Olive Garden dressing. Yum Yum. Many recipes say to add more sugar but I think it is just perfect with the honey already added. But do as you wish.

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Costco's sourdough bread. MMMMMM. I waited wayyyyy to long in line today just for two loafs of this.