2 T. butter ¼ c. chopped onion ¼ c. chopped celery 1 jalapeño pepper, seeded and minced 2 T. flour 3 cups 2% milk 2 cups chopped chicken breasts 1 ½ c. corn ¼ t. dried thyme ¼ t. ground red pepper 1/8 t. salt 1 can creamed corn (14 ¾ oz.)
Directions:
Melt the butter over medium heat. Add onion, celery and jalapeño. Cook until tender, stirring often. Add flour, cook one minute stirring constantly. Stir in milk and remaining ingredients. Bring to a boil. Cook until thick. Approximately five minutes.
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