"Light" Chicken Corn Chowder

Had a wonderful chicken corn chowder soup for lunch today.  Below is one of the lightest recipes for this soup that I have been able to find, and it comes from Cooking Light magazine.

Hope you enjoy!

Ingredients:

• 2 tablespoons butter
• 1/4 cup chopped onion 
• 1/4 cup chopped celery
• 2 tablespoons all-purpose flour
• 3 cups 2% reduced-fat milk 
• 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breast halves)
• 1 1/2 cups frozen corn kernels
• 1/4 teaspoon dried thyme
• 1/4 teaspoon ground red pepper
• 1/8 teaspoon salt
• 1 (14 3/4-ounce) can cream-style corn

Directions:

1. Melt the butter in a large Dutch oven over medium heat. 
2. Add onion and celery; cook for 3 minutes or until tender, stirring frequently. 
3. Add flour; cook 1 minute, stirring constantly. 
4. Stir in milk and remaining ingredients. Bring to a boil; cook until thick (about 5 minutes).

SoupMom