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-ounce) can cream-style corn
1. Melt the butter in a large Dutch oven over medium heat.
2. Add onion, celery, and jalapeño; cook for 3 minutes or until tender, stirring frequently.
4. Stir in milk and remaining ingredients. Bring to a boil; cook until thick (about 5 minutes).