Chicken and corn chowder

Categories: Chowder

Ingredients

• 2 tablespoons butter
• 1/4 cup chopped onion (I used minced onion)
• 1/4 cup chopped celery
• 1 jalapeño pepper, seeded and minced (I used dried chili pepper)
• 2 tablespoons all-purpose flour
• 3 cups 2% reduced-fat milk
• 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breast halves)
• 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 (used Cajun seasoning)
• 1/8 teaspoon salt
• 1 (14 3/4-ounce) can cream-style corn
• I also added a sprinkle of Watkins and Adobo

Directions

1. Melt the butter in a large Dutch oven over medium heat. Add onion, celery, and jalapeño; 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).

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