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Ingredients
2 Tablespoons butter
1/4 Cup onion, chopped
1/4 Cup celery, chopped
1 Jalapeno pepper, seeded & minced
2 Tablespoons whole grain flour
3 Cups 2% milk
2 Cups skinless, boneless chicken, chopped
1 1/2 Cups fresh or frozen corn kernels
1 Teaspoon fresh thyme
Or
1/4 Teaspoon dried thyme
1/4 Teaspoon ground red pepper
1/8 Teaspoon salt
1 (14 3/4 oz) Can of creamed corn
Instructions
Melt butter in a large Dutch oven over medium heat. Add onion, celery, and jalapeno and cook about 3 minutes or until tender. Add flour and cook for 1 minute, stirring constantly. Stir in milk, chicken, corn, thyme, red pepper, salt and creamed corn. Bring to a boil then reduce heat to medium and cook for about 5 minutes, stirring frequently.