Ingredients:
1 Tablespoon butter
1/2 cup chopped onion
1/2 cup chopped celery
1 medium jalapeño pepper, seeded & minced
2 Tablespoon 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 frozen corn kernels (or use 3 ears of fresh corn)
1 1/2 teaspoons chopped fresh thyme
1/4 teaspoon ground red pepper
1/2 teaspoon salt
1 (14.75 ounce) can cream-style corn
Directions:
Melt butter in large pot 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.)
Source : allrecipes.com
