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Ingredients:
2 Tablespoons butter or margarine
1/4 cup onion, chopped
1/4 cup celery, chopped
1 jalapeño pepper, seeded and minced
2 Tablespoons all-purpose flour
3 cups 1% milk
2 cups skinless and boneless chicken, chopped
1 1/2 cups fresh or frozen corn kernels
1 teaspoon fresh or 1/4 teaspoon dried thyme
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1 14-3/4 oz. can of creamed corn
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
Melt butter in a large Dutch oven over medium heat.
Add onion, celery and jalapeño and cook about 3 minutes or until tender. Add flour and cook for 1 minute, stirring constantly.
Stir in milk, chicken, corn, thyme, red pepper, salt and creamed corn.
Bring to a boil then reduce heat to medium and cook for about 5 minutes, stirring frequently.
Makes 6 servings. Recipe submitted by:
Public Health of Seattle & King County: Reprinted with permission.  For more information: Find a recipe | Come add a recipe | Share this recipe
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