Tex-Amish Corn and Chicken Chowder
Now you'll have to trust me on this one. I couldn't quite imagine Tex-Amish food until I made this phenomenal (and phenomenally low-fat!) soup myself and immediately elevated it to Super Keeper Status. Corn and chicken chowder with a splash of jalapeños. You'll love it. Trust me . . .
2 T butter
1 small onion, finely chopped
2 stalks celery, finely chopped
1 jalapeno, finely chopped (discard seeds if you don't want it too hot; pre-sliced jalapeños in a jar work well if fresh are unavailable)
2 T flour
3 cups milk (1% or fat-free work great in this)
1 large can creamed corn
1 1/2 cups frozen corn
2 cups cooked chicken (soup is equally delicious without this)
Salt & pepper
Melt butter in good-sized soup pot. Add onion, celery, and jalapeno. Saute for 3 or 4 minutes. Stir in flour. Cook 1 or 2 minutes to eliminate the raw taste of flour. Add milk, creamed corn, frozen corn, chicken. Bring to a boil (or a few degrees shy of a boil; I prefer this method) and keep stirring until mixture thickens. Lower heat and simmer for ten or fifteen minutes.