Chicken Corn Chowder

Name: Chicken Corn Chowder
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

12 ingredients

1 steps

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

Directions

1

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).