Chicken Corn Chowder #601 12/01

Categories:
poultry, soups-stews

2 tablespoon Butter
1/4 cup onion; chopped
1/4 cup celery; chopped
1 jalapeno peppers; minced
2 tablespoon flour
3 cups milk
2 cups chicken; cooked & cubed
1 1/2 cups corn kernals; fresh or frozen
1/4 teaspoon thyme
1/4 teaspoon ground chiles or more
1/8 teaspoon Salt
1 can (14 oz) cream style corn

Melt the butter in a large dutch oven over medium heat. Add onion, celery, and jalapeno; cook for three 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 five minutes).

Yield: 6 servings

Preparation Time: 30 mi