Chicken and corn chowder

Now that its turning into Fall and getting a bit cooler I've really been craving soup. The surprisingly good chicken and corn chowder from Harris Teeter inspired me to try and make my own. This recipe comes from Cooking Light magazine via myrecipes.com. The recipe suggests that you should be able to have this recipe on the table in half an hour. It took me a little bit longer than that, but it was still quick and convenient. You could definitely make this on a weekday night for dinner. The soup wound up very rich and flavorful, especially considering its lighter chowder using 2% milk instead of half-and-half or heavy cream.

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-ounce) can cream-style corn

Directions
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.

3. Add flour; cook 1 minute, stirring constantly.
4. Stir in milk and remaining ingredients. Bring to a boil; cook until thick (about 5 minutes).

The Results