Chicken - Corn Chowder (Light) in 30 Minutes

This is a healthy version of one of my favorite hearty soups .  It's just 257 calories per serving and an bonus that it can be prepared in 30 minutes.  

Here's all you need...

2 tablespoons butter, 1/4 cup chopped onion, 1/4 cup chopped celery, 2 tablespoons all purpose flour, 3 cups reduced fat milk, 2 cups chopped roasted or baked skinless, boneless chicken breasts (about 2 breast halves), 1 1/2 cups fresh or frozen corn kernels, 1 teaspoon chopped dried thyme, 1/3 teaspoon ground red pepper, 1(14 3/4 ounce) can cream style corn, and for extra kick if desired you can add 1 seeded and minced jalapeno pepper. 

* When I am using cooked chicken in soup or stew, try to schedule a meal baking or roasting chicken over the weekend and save enough to use in your soups or stews.  Chop and freeze leftovers if not using right away for a future quick meal. 

Melt butter in a large dutch oven over medium heat.  Add onion, celery, (and jalapeno), cook 3 minutes or until tender, stirring frequently.  Add flour and cook for 1 minute, stirring constantly.  Stir in milk and next 6 ingredients.  Bring to a boil, cook until thick (about 5 minutes), stirring frequently.  

Ladle soup into individual bowls and enjoy.  

*A helpful tip when serving soup!  Rinse the serving bowls with hot water just before ladling to keep soups from cooling too quickly.

**Entertaining next weekend? Check my blog Friday for easy way to make Manhattans for a crowd.