Chicken and Corn Chowder

Directions

1. Melt butter in a large Dutch oven over medium heat. 2. Add onion, celery, and jalapeño and cook about 3 minutes or until tender. 3. Add flour and cook for 1 minute, stirring constantly. 4. Stir in milk, chicken, corn, thyme, red pepper, salt and creamed corn. 5. Bring to a boil then reduce heat to medium and cook for about 5 minutes, stirring frequently.

Ingredients

• 2 tablespoons butter
• 1/4 cup onion, chopped
• 1/4 cup celery, chopped
• 1 jalapeño pepper, seeded and minced
• 2 tablespoons whole grain flour
• 3 cups 1% milk
• 2 cups skinless and boneless chicken, chopped
• 1 1/2 cups fresh or frozen corn kernels
• 1 teaspoon fresh (or 1/4 teaspoon dried) thyme
• 1/4 teaspoon ground red pepper
• 1/8 teaspoon salt
• 1 (14 3/4 oz.) can of creamed corn

Parsed from recipe text (no separate ingredient records).