2 tbsp butter

¼ C chopped onion

¼ C chopped celery

1 jalepeno pepper, seeded and minced

2 tsbp flour

3 C milk

2 C chopped chicken breast

1 ½ C fresh or frozen corn

1 tsp chopped fresh or 1/4 tsp dried thyme

¼ tsp ground red pepper

¼ tsp salt

1 can 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).