| Ingredients: |  |
| |
 |
2
tablespoons butter or margarine |
|
|
|
|
|
1
jalapeño pepper, seeded and minced |
|
2 tablespoons
all-purpose flour |
|
|
|
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 14-3/4
oz. can of creamed corn
|
| Directions: |
| |
| 1. |
Melt butter
in a large Dutch oven over medium heat. |
| 2. |
Add onion,
celery and jalapeño and cook about 3 minutes or until tender. |
| 3. |
Add flour
and cook for 1 minute, stirring constantly. |
| 4. |
Stir in
milk, chicken, corn, thyme, red pepper, salt and creamed corn. |
| 5. |
Bring to
a boil then reduce heat to medium and cook for about 5 minutes, stirring frequently. |
