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Chicken Corn Chowder

Servings 6
Author Kay Capps

Ingredients

  • 2 Tbsp Butter
  • 1/4 cup Onion, chopped
  • 1/4 cup Celery, chopped
  • 1 Jalapeno, minced
  • 2 Tbsp Flour
  • 3 cups 2% Milk
  • 2 cups Chicken Breast, roasted, diced
  • 1/2 cup Corn
  • 1/4 tsp Thyme, dried (use 1 tsp if fresh, chopped)
  • 1 14 3/4 oz can Cream Style Corn

Instructions

  • Melt the butter in a large Dutch oven over medium heat.
  • Add the onion, celery, and jalapeno, cook for 3 minutes until tender, stirring frequently.
  • Stir in milk and remaining ingredients.
  • Bring to a simmer and cook until thick, about 5 minutes.