December - Week 1: Quick Chicken-Corn Chowder

Ok, being totally frank here, the CHOPpers are all on vacation, or busy Christmas shopping :) I don't have time to compile a huge list of recipes for December and do voting, etc. I promise we'll be back in January with our regularly scheduled routine! In the meantime, unless there's grand objection, I'll just post a recipe for each week that I think a lot of people will like. I hope you'll keep cooking and stay healthy through the holidays!!
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Quick Chicken-Corn Chowder

Source: Cooking Light Magazine, December 2001
Yield: 6 servings (a little more than a cup each)
CL Comments: You can have this soup on the table in under 30 minutes.
Amy’s Comments: This was really easy and fast and may I just say YUM! It had a kick to it, but is not ‘make your nose run’ spicy. If you dont like spicy food, cut the jalapeno in half (or substitute some red bell pepper maybe!) and cut the cayenne pepper in half. Very good weeknight meal.

2 tablespoons butter
1/4 cup chopped onion
1/4 cup chopped celery
1 jalapeño pepper, seeded and minced
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

Melt the butter in a large Dutch oven over medium heat. Add onion, celery, and jalapeño; 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).

CALORIES 257 (28% from fat); FAT 8.1g (sat 4.4g,mono 2.4g,poly 0.8g); IRON 0.4mg; CHOLESTEROL 52mg; CALCIUM 165mg; CARBOHYDRATE 28.6g; SODIUM 668mg; PROTEIN 19.1g; FIBER 1.9g