Chicken Corn Chowder Recipe

Ingredients

2 Tablespoons Butter

1/4 Cup Chopped Onions

1/4 Cup chopped celery

1 Jalapeno Pepper, chopped and seeded

2 Tablespoons All-Purpose Flour

3 Cups 2% Milk

2 Cups Chopped Roasted Skinless, Boneless Chicken Breast (about 2 Breast)

1 1/2 Cups Fresh or Frozen Corn Kernels (about 3 ears)

1 Teaspoon Chopped Fresh or 1/4 Teaspoon Dried Thyme

1/4 Teaspoon Ground Red Pepper

1/8 Teaspoon Salt

1 14 3/4 Ounce Can Cream Corn

Preparation

Melt the butter in a large Dutch Oven (pot) over medium heat. Add onions, celery, jalapeno; cook for 3 minutes or until tender, stirring frequently. Add flour, cook 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to a boil, cook until thick (about 5 minutes).