Chicken Corn Chowder - Quick Recipe #15875
Great on a cold night after Christmas shopping, and quick too! (Cooking light)
by Derf
30 min | 10 min prep
SERVES 6
- 2 tablespoons butter
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1 jalapeno pepper, seeded and chopped
- 2 tablespoons all-purpose flour
- 3 cups 2% low-fat milk
- 2 cups chopped, cooked boneless skinless chicken breasts
- 1 1/2 cups fresh corn kernels or frozen corn kernels
- 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon salt
- 1 (14 3/4 ounce) can cream-style corn
- Melt butter in a large Dutch oven over medium heat.
- Add onion, celery and jalapeno, cook for 3 minutes or until tender, stirring frequently.
- Add flour, cook 1 minute, stirring constantly.
- Stir in milk and remaining ingredients.
- Bring to boil, cook until thick, about 5 minutes.
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5 stars