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    Quick Chicken-Corn Chowder

    Source of Recipe


    List of Ingredients

    2 tablespoons butter

    ¼ cup chopped onion

    ¼ cup chopped celery

    1 jalapeño pepper, seeded and minced

    2 tablespoons all-purpose flour

    3 cups 2% reduced-fat milk

    2 cups chopped roasted skinless, boneless chicken breasts (about 2 breast halves)

    1 ½ cups fresh or frozen corn kernels (about 3 ears)

    1 teaspoon chopped fresh or 1/4 dried thyme

    ¼ teaspoon ground red pepper

    .13 teaspoon salt

    1 (14 3/4-ounce) can cream-style corn


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




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