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    Servings: Not specified

    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).

    Comments

    Fat: 7.0 g Carbohydrates: 49.9g Calories: 349.2 Protein: 26.7g

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