Ingredients

• 2  tablespoons  butter
• 1/4  cup  chopped onion
• 1/4  cup  chopped celery
• 2  tablespoons  all-purpose flour
• 3  cups  2% reduced-fat milk
• 2  cups  chopped roasted skinless, boneless chicken breasts (about 2 breast halves)
• 1-1/2  cups  fresh or frozen corn kernels (about 3 ears)
• 1  teaspoon  chopped fresh or 1/4 teaspoon dried thyme
• 1/4  teaspoon  ground red pepper
• 1/8  teaspoon  salt
• 1  (14-3/4-ounce) can cream-style corn

Instructions

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

Yield: 6 servings