Spicy Chicken and Corn Chowder
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
2 Tbsp. butter
1/4 cup onion, chopped
1/4 cup celery, chopped
1 jalapeno pepper, stemmed, seeded and minced
2 Tbsp. whole grain flour
3 cups 1% milk
2 cups skinless and boneless chicken, chopped
1-1/2 cups fresh or frozen corn kernels
1 tsp. fresh or 1/4 tsp. dried thyme
1/4 tsp. ground red pepper
1/8 tsp. salt
1-14.75 oz. can of creamed corn
Instructions:
1. Melt butter in a large Dutch oven over medium heat.
2. Add onion, celery, and jalapeño and cook about 3 minutes or until tender.
3. Add flour and cook for 1 minute, stirring constantly.
4. Stir in milk, chicken, corn, thyme, red pepper, salt and creamed corn.
5. Bring to a boil then reduce heat to medium and cook for about 5 minutes, stirring frequently.
Recipe reprinted with permission by Public Health – Seattle & King County.