Quick Chicken-Corn Chowder

Quick Chicken-Corn Chowder
Photo by Becky Luigart-Stayner

Ingredients

  • 1 jalapeño pepper, seeded and minced
  • ¼ cup chopped celery
  • 2 tablespoons butter
  • 1 (14 3/4-ounce) can cream-style corn
  • 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
  • ¼ cup chopped onion
  • 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breast halves)
  • + 5 more ingredients
    • 3 cups 2% reduced-fat milk
    • 2 tablespoons all-purpose flour
    • 1/8 teaspoon salt
    • ¼ teaspoon ground red pepper
    • 1 ½ cups fresh or frozen corn kernels (about 3 ears)

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).

View full recipe at My Recipes

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