Photo: Lee Harrelson; Styling: Jan Gautro
You can have this chicken corn chowder on the table in less than 30 minutes.
6 servings (serving size: about 1 cup)
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).