Chicken-Corn Chowder

This is a simple dish and can be on your table in less than 30 minutes. It’s tasty, healthy and easy to make. Chicken combined with corn, great combination.

Preparation:

First melt the butter in a large Dutch oven over medium heat. Then start by adding onion, celery, and jalapeño. Cook them for 3 minutes or until tender, stirring frequently is recommended, you don’t want to burn them. Next add flour, cook for 1 minute, and don’t forget to stir constantly. Stir in milk and remaining ingredients. Bring to a boil; cook until thick (about 5 minutes).

Ingredients

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 (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