Quick Chicken Corn Chowder
- 1 Tablespoon butter
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1 medium jalapeño pepper, seeded & minced
- 2 Tablespoon 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 frozen corn kernels (or use 3 ears of fresh corn)
- 1 1/2 teaspoons chopped fresh thyme
- 1/4 teaspoon ground red pepper
- 1/2 teaspoon salt
- 1 (14.75 ounce) can cream-style corn
- Produce
- Celery (1/2 cup)
- Corn, frozen (1 1/2 cups)
- Cream-style corn (1 (14.75 ounce) can)
- Jalapeno pepper, medium (1)
- Onion (1/2 cup)
- Thyme, fresh (1 1/2 teaspoons)
- Meat
- Chicken breasts, roasted skinless boneless (2 cups)
- Cooking & Baking
- All-purpose flour (2 Tablespoon)
- Red pepper, ground (1/4 teaspoon)
- Salt (1/2 teaspoon)
- Dairy
- 2% reduced-fat milk, reduced-fat (3 cups)
- Butter (1 Tablespoon)
Preparation
Read recipe preparation on recipegirl.com
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Recipe Stats
Published October 20, 2008 (4 years ago).
2 people saved this recipe.
