| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
cups
|
Ingredients
- 2 tbsp butter
- 1/4 cup onion chopped
- 1/4 cup celery chopped
- 1 jalepeno pepper seeded and minced
- 2 tbsp all purpose flour
- 3 cup milk
- 2 cup chicken can use a can (or two) of canned chicken
- 1 1/2 cup corn kernels or one can
- 1/4 tsp thyme
- 1/4 tsp ground red pepper
- 1/8 tsp salt
- 1 can creamed corn 14 3/4 oz
Ingredients
|
|
Instructions
- 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).