Quick Chicken-Corn Chowder

• 2 tablespoons butter
• 14 cup onion, chopped
• 14 cup celery, chopped
• 1 jalapeno pepper, seeded and minced
• 2 tablespoons all-purpose flour
• 3 cups 2% low-fat milk
• 2 cups boneless skinless chicken breasts, roasted and chopped
• 1 12 cups fresh corn kernels
• 1 teaspoon fresh thyme, chopped
• 14 teaspoon dried red pepper flakes
• 18 teaspoon salt
• 1 (14 3/4 ounce) can cream-style corn

1. Melt butter in a large Dutch over over medium heat.
2. Add onion, celery and jalapeno; cook for 3 minutes or until tender, stirring frequently.
3. Add flour, cook 1 minute, stirring constantly.
4. Stir in mil and remaining ingredients.
5. Bring to a boil, cool until thick (About 5 minutes).
6. Serve hot.

butter, onion, celery, pepper, flour, milk, chicken breasts, corn kernels, fresh thyme, red pepper, salt, creamstyle

Taken from www.food.com/recipe/quick-chicken-corn-chowder-270703 (may not work)