Quick Corn Chowder

3 cups 2% milk
1/4 cup celery, diced
1/4 onion, diced
1 jalapeno pepper, seeded and minced
2 Tbs. flour
1 14.75 ounce cream style corn
1.5 cups frozen corn
1 russet potato, chopped in bite sized pieces
1/8 tsp. salt
1/4 tsp ground red pepper
1 tsp chopped fresh or 1/4 tsp dried thyme

Melt the butter in a large dutch oven over medium heat. Add the onion, celery, potato, and jalapeno and cook for 3 minutes or until vegetables are tender (potato will not be tender), stirring frequently. Add flour; cook for one minute, stirring constantly. Sir in milk and remaining ingredients. Bring to a boil; cook until thick and potatoes are tender.

**chopped, skinless, roasted chicken breast makes a great addition to the dish

Makes 4 entree servings or 6 appetizer servings

Number of Servings: 4

Recipe submitted by SparkPeople user AMD218.