INGREDIENTS
2 tbsp
butter
1/4 cup
chopped onion
1/4 cup
chopped celery
1
jalapeño pepper, seeded and minced
2 tbsp
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
fresh or frozen corn kernels (about 3 ears)
1 tsp
chopped fresh or 1/4 teaspoon dried thyme
1/4 tsp
ground red pepper
1/8 tsp
salt
1 14 3/4 ounce can
cream-style corn