2 Tablespoons butter or margarine
1/4 cup onion, chopped
1/4 cup celery, chopped
1 jalapeņo 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
How to make this recipe:
Melt butter in a large Dutch oven over medium heat.
Add onion, celery and jalapeņo and cook about 3 minutes or until tender. Add flour and cook for 1 minute, stirring constantly.
Stir in milk, chicken, corn, thyme, red pepper, salt and creamed corn.
Bring to a boil then reduce heat to medium and cook for about 5 minutes, stirring frequently.
Makes 6 servings.
- Public Health of Seattle & King County: Reprinted with permission.
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