Chicken Corn Chowder

This is a recipe Nichole made at Grandma's one night last November when I was visiting UT. It quickly became one of Mom and Dad's favorites. It is a wonderful Autumn or Winter soup!

Nichole’s Quick Chicken Corn Chowder
(from Cooking Light)

2 Tbsp. butter
¼ cup chopped onion
¼ cup chopped celery
1 jalapeño pepper, seeded and minced
2 Tbsp. flour
3 cups 2% reduced fat milk
2 cups chopped cooked skinless, boneless chicken
1 ½ cups fresh or frozen corn
1 can cream style corn
1 tsp. chopped fresh or ¼ tsp. dried thyme
¼ tsp. ground pepper
1/8 tsp. ground red pepper
1/8 tsp. salt

Melt butter in Dutch oven over medium heat. Add onion, celery and jalapeño; cook 3 minutes (until tender) stirring frequently. Add flour; cook 1 minute stirring constantly. Stir in milk and remaining ingredients. Bring to a boil; cook until thick (approximately 5 minutes).