chicken corn chowder

This recipe was originally posted in Cooking Light. I was not impressed with their original version, so after a few modifications and additions, we thought it was great! And best of all, it's a snap to make.

Chicken & Corn Chowder

2 tablespoons butter
1/4 cup chopped onion
1/4 cup chopped celery
1 jalapeño pepper, seeded and minced
2 tablespoons all-purpose flour
3 cups 2% milk
2 cups chopped roasted skinless, boneless chicken breasts (about 3/4 lb)
1 1/2 cups fresh or frozen corn kernels (about 3 ears)
2 (14 3/4-ounce) cans cream-style corn
1 teaspoon dried thyme
1/4 teaspoon ground black pepper
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1 bunch chopped cilantro

• Melt the butter in a large Dutch oven over medium heat.
  
• Add onion, celery, and jalapeno; 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).

(photo from cookinglight.com)