Chicken Corn Chowder

• 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

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).

butter, onions, celery, pepper, allpurpose, milk, chicken, kernels, thyme, ground red pepper, salt, cream corn

Taken from www.epicurious.com/recipes/member/views/chicken-corn-chowder-50143647 (may not work)