Chicken & Corn Chowder

Ingredients

• 2 cups cooked, diced chicken breast
• 1 1/2 cups corn
• 2 tbsps yogurt spread
• 3 cups milk
• 1/4 tsp red or cayenne pepper
• 1/4 tsp leaves thyme
• 3 tbsps salt
• 1/4 cup chopped celery
• 1/4 cup chopped onion
• 1 can canned cream corn
• 1 jalapeno
• 2 tbsps flour

Directions

1. Melt the spread in a large Dutch oven over medium heat.
2. Add onion, celery, and jalapeno; 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).