INGREDIENTS
1 tbsp
butter
1/2 cup
chopped onion
1/2 cup
chopped celery
1
medium jalapeño pepper, seeded & 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
frozen corn kernels (or use 3 ears of fresh corn)
1 1/2 tsp
chopped fresh thyme
1/4 tsp
ground red pepper
1/2 tsp
salt
1 14.75 ounce can
cream-style corn