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
How to Make It
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).
Literally made this over my lunch break (I work at home) in less than 30 minutes. Had everything in my pantry. Loved the creaminess and the sweetness from the corn followed by the heat of the jalapeno. Followed the recipe exactly. Perfect and quick - will definitely make this again.
I used canned green chillies instead of the jalapeno and it was a great substitute! so quick ad so delicious. I also added a dash of cumin and curry powder which added to the overall flavor. we will definitely make this again!
I made this for dinner tonight and thought it was delicious! Followed the recipe exactly and it turned out great. My husband went back for seconds so we only have a little left. Will definately make this again and next time will double the recipe. Can't wait to make this for company.
Good recipe and extremely simple. I followed the advice of others by cutting the red pepper in half and it was the perfect amount. I also used 1% milk and a frozen corn/asparagus/carrot mix and it was fine. Great recipe - very tasty!