I’m all about quick these days, especially around the holidays! I thought I’d share a recipe today that is a favorite in my house. Give it a try, you can have this chowder on the table in less than 30 minutes! Serve it with some warm crusty bread.
Quick Chicken-Corn Chowder
2 Tbsp. butter
1/4 cup chopped onion
1/4 cup chopped celery
1 jalapeno pepper, seeded and chopped
2 Tbsp. all-purpose flour
3 cups 2% reduced-fat milk
2 cups chopped roasted skinless, boneless chicken breasts
1-1/2 cups fresh or frozen corn kernels
1 tsp. chopped fresh or 1/4 tsp. dried thyme
1/4 tsp. ground red pepper
1/8 tsp. salt
1 (14-3/4 ounce) can cream-style corn
Melt the butter in a large Dutch oven over medium heat. Add onion, celery, and jalapeno; 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).
Serves 6.