Cooking Thursday--Quick Chicken Corn Chowder

Quick Chicken Corn Chowder

2 tablespoons butter

1/4 cup chopped onion

1/4 cup chopped celery

1 jalapeño pepper, seeded and minced

2 tablespoons all-purpose flour

3 cups 2% reduced-fat milk

2 cups chopped roasted skinless, boneless chicken breasts(I used left over turkey)

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-style corn

Melt the butter in a large Dutch oven over medium heat. Add onion, celery, and jalapeño; 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).

To see other recipes for Cooking Thursday visit Sandra at Diary of a SAHM.