Chicken Succotash Chowder

• 1tablespoon butter
• 1/2 cup finely chopped celery
• 1/3 cup finely chopped green bell pepper
• 1 1/2 tablespoons all-purpose flour
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 1 (14.75-ounce) can cream-style corn
• 1 cup 1% low-fat milk
• 2 cups frozen diced cooked chicken breast, thawed (such as Tyson's)
• 1 cup frozen baby lima beans, thawed
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 4 teaspoons chopped fresh parsley

1. Melt butter in a Dutch oven over medium heat. Add celery and green bell pepper; cook, stirring occasionally, 5 minutes or until tender.
2. Combine flour and 2 tablespoons chicken broth; stir with a whisk until smooth. Add flour mixture to remaining broth; stir well. Add broth mixture, corn, and next 6 ingredients to pan; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally. Ladle chowder into bowls. Sprinkle each serving evenly with parsley.

butter, celery, green bell pepper, flour, chicken broth, creamstyle, milk, chicken, frozen baby lima beans, thyme, salt, black pepper, parsley

Taken from www.myrecipes.com/recipe/chicken-succotash-chowder (may not work)