Ingredients: 2 tablespoons butter 1/4 cup chopped onion 1/4 cup chopped celery 1 jalapeño pepper, seeded and minced 2 tablespoons 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 teaspoon chopped fresh or 1/4 teaspoon dried thyme 1/4 teaspoon ground red pepper 1/8 teaspoon salt 1 (14 3/4) can cream style corn Directions: Melt the butter in a large Dutch oven 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).
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