| Quick Chicken Corn Chowder |
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| Ingredients: |
| 2 tablespoons butter |
| 1/4 cup chopped onion |
| 1/4 cup chopped celery |
| 1 jalapeno pepper, seeded and minced |
| 2 tablespoons all-purpose flour |
| 3 cups 2% reduced-fat milk |
| 2 cups chopped roasted skinless, boneless chicken breats (about 2 breast halves) |
| 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 |
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| Directions: |
| Melt the butter in a large dutch oven over medium heat. Add onion, celery, and jalapeno; cook for 3 minutesor 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). Yield: 6 servings.
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