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

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.