Chicken Corn Chowder - Quick

Derf's Note:

Great on a cold night after Christmas shopping, and quick too! (Cooking light)

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 2 tablespoons butter
• ¼ cup chopped onion
• ¼ cup chopped celery
• 1 jalapeno pepper , seeded and chopped
• 2 tablespoons all-purpose flour
• 3 cups 2% low-fat milk
• 2 cups chopped, cooked boneless skinless chicken breasts
• 1 ½ cups fresh corn kernels or 1 ½ cups frozen corn kernels
• 1 teaspoon chopped fresh thyme or ¼ teaspoon dried thyme
• ¼ teaspoon cayenne pepper
• 1⁄8; teaspoon salt
• 1 (14 ¾ ounce) can cream-style corn

Directions:

1. Melt butter in a large Dutch oven over medium heat.
2. Add onion, celery and jalapeno, cook for 3 minutes or until tender, stirring frequently.
3. Add flour, cook 1 minute, stirring constantly.
4. Stir in milk and remaining ingredients.
5. Bring to boil, cook until thick, about 5 minutes.

Reviews

[Evie*]

Tasty, quick and easy. 3 wonderful words when you haven't got a lot of time. I didnt have any peppers so used a shake of chili flakes. The added cream style corn gives this soup a nice creamy texture and smooth flavour. Delicious!

[chandil]

I love me a nice SPICY kick but not good for the kiddos. Its an AWESOME fast recipe!!! For those less heat tolerant, dont use the jalapeno or cayenne. I also used skim milk instead of 2% and the soup was still freaking fabulous!

[littlemafia]

I made this for DD so I left out the jalapeno, but I'll have to try with it too. I used frozen corn and I mashed it for my DD's benefit. Thanks for sharing and I can't wait to try it with fresh corn.