Chicken-Corn Chowder

2 roasted skinless chicken breasts (rotisserie chicken from the market)
1 can (14 ¾ oz.) cream-style corn
3 cups reduced-fat (2%) milk
1½ cups corn kernels (fresh, frozen or 3 cans)
¼ cup fresh “chopped” celery
¼ cup fresh “chopped” onion
2 tablespoons all-purpose flour
2 tablespoons butter
1 teaspoon fresh “chopped” thyme (or ¼ dried)
¼ teaspoon “ground” red pepper
⅛ teaspoon salt
1 “seeded and minced” jalapeño pepper

In a medium/large pot (or Dutch oven) melt butter over medium heat. Add the celery, jalapeño, and onion and cook until tender (approximately 3 minutes with occasional stirring). Stir in the flour and cook for 1 minute (thoroughly mix). Add the milk, chicken, and all other ingredients and continue to stir. Bring to a quick boil, turn heat down, and cook for 5 minutes or until the chowder is thick.

Serve with a fresh sourdough baguette.

This creamy and flavorful chowder is best when served with a crusty sourdough baguette for your Epic dipping pleasure.

Diva Tip:

• My preference is to salt and pepper to taste and let my taste buds determine the Chowder’s “perfect seasoning.” If you crave Epic Heat, leave the seeds in the jalapeño.