• 2 Tbsp olive oil
• 1 cup onion - chopped
• 1 cup celery - chopped
• 2 med potatoes - diced 3/8“
• 2 jalapeno pepper - seeded and minced
• 4 Tbsp all-purpose flour
• 6 cup 2% milk
• 4 cup skinless-boneless chicken breasts (about 4 breast halves)- chopped & roasted
• 4 cup frozen corn kernels
• 1 tsp chopped fresh or 3/4 tsp dried thyme
• 1/2 tsp ground red pepper
• 1/4 tsp salt
• 2 14 1/2 oz. can cream style corn

1. Heat oil in stock pot over medium heat. Add onion, celery, potatoes, and jalapeno. Cook until tender, about 3 min, stirring frequently.
2. Add flour, cook 1 min stirring constantly. Stir in milk and remaining ingredients. Bring to boil, cook until thick, about 3 min.

Serves 6 - Dinner size servings