INGREDIENTS:
- 1 large boneless, skinless chicken breast
- 1 tbsp. olive oil
- Salt and pepper, for seasoning chicken
- 2 tbsp. butter
- 1 small onion, finely diced
- 1 celery stalk, finely diced
- 1 medium jalapeño, seeded and diced
- 1 tsp. garlic, minced
- 2 tbsp. flour
- 1 1/2 cups 1% milk
- 1 1/2 cups whole milk
- 3 ears corn, kernels removed (or 1 1/2 cups frozen corn kernels)
- 1 (14 3/4 oz.) can cream-style corn
- 1/4 tsp. salt
- 1/4 tsp. pepper
- Scallion, chopped, for garnish (optional)
INSTRUCTIONS:
- Preheat oven to 400 degrees F. Spray a pan with cooking spray. Place chicken on pan and drizzle with olive oil. Sprinkle with salt and pepper. Bake for 35-40 minutes or until chicken is cooked through and juices run clear. Remove from oven and chop into bite-size pieces. Set aside.
- Meanwhile, melt butter in a large pot. Add onion, celery and jalapeño. Cook for 4-5 minutes or until onions are tender. Add garlic and cook for an additional minute.
- Add flour and stir to combine. Cook for one minute. Slowly drizzle in milk and continue stirring until thickened.
- Add corn, cream-style corn, salt, pepper and cooked chicken.
- Bring to a boil and cook for 15 minutes, stirring often. Serve immediately or at room temperature. Garnish with scallions, if desired.
Source:The Savvy Kitchen
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