Quick Chicken-Corn Chowder

Ingredients

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

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