Quick Chicken and Corn Chowder

Hi guys!

I'm finally back from my summer travels and all set up in my new house, which means I can start cooking and contributing to this website again! Here is what I made for dinner tonight. It turned out great so I wanted to share. The recipe was quick and easy and turns out it's healthy too. Enjoy!!

2 tablespoons butter
1/4 cup chopped onion
1/4 cup chopped celery
1 jalapeno pepper, seeded and minced (**I omit, not big on spicy)
2 tablespoons 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 fresh or frozen corn kernals (about 3 ears)
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1 (14 3/4-ounce) can cream-style corn

1. Melt the butter in a large soup pan over medium heat.
2. Add onion, celery, and jalapeno; cook for 3 minutes or until tender, stirring frequently.
3. Add flour, cook 1 minute, stirring constantly.
4. Whisk in milk until incorporated.
5. Add remaining ingredients.
6. Bring to a boil, cook(boil) until think, stirring almost constantly so it doesn't burn and stick to the pan (about 5 minutes).
   
   **It thickens up nicely if you let it boil long enough. Once done, I let it simmer while I put together the rest of dinner. Topped with some cheese and served with cornbread. Delicious!

Yield: 6 servings (about 1 cup each)

CALORIES 257 (28% from fat); FAT 8.1g (sat 4.4g, mono 2.4g, poly 0.8g); IRON 0.4mg, CHOLESTEROL 52mg, CALCIUM 165mg, CARBOHYDRATE 28.6g; SODIUM 668mg; PROTEIN 19.1g, FIBER 1.9g.

Cooking Light, December 2001