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).
I used fresh corn and no creamed corn and this was super bland even with the addition of herbs and jalapeno....bland chicken, bland corn, bland seasonings. I sat down to eat with my family-nobody liked it. Then I realized, this was the second time that I had made this. We ended up throwing the entire pot away and going out to dinner. I will never make this again and it makes me really question some of the reviews. I can't chalk this up to user error either as I am a seasoned cook. Everything I make from Ina Garten turns out perfectly and is delicious and I really like corn chowder, otherwise I wouldn't have tried to make this one-twice!
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.
This was absolutely delicious. The only thing I added was some minced garlic. I used a large jalapeño and rotisserie chicken and it was very flavorful. My husband loved it, too, and it was so easy. Will be making this again and again.
Great base recipe. I tweaked it a bit so this review isn't entirely accurate for the recipe as written, but maybe it will inspire your own version! I added a half can of chicken broth, a diced potato, and 2 minced garlic cloves. I also used canned corn kernels. I pulsed an immersion blender in it to thicken. It was a hit with the family. Next time I might add bacon!