INGREDIENTS
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2 tablespoons butter
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1/4 cup chopped onion
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1/4 cup chopped celery
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1 jalapeño pepper, seeded and minced
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2 tablespoons all-purpose flour
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3 cups 2% reduced-fat milk
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2 cups chopped roasted skinless, boneless chicken breasts (about 2 breast halves)
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1 1/2 cups fresh or frozen corn kernels (about 3 ears)
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1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
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1/4 teaspoon ground red pepper
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1/8 teaspoon salt
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1 (14 3/4-ounce) can cream-style corn
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