Chicken Corn Chowder and Polka Dots

Nikon D200, 55 mm,  f/5.3, ISO 400, no flash, 1/60

I'm totally lovin' cute mugs and bowls lately...not to mention my polka dot addiction. While I'm at it, I may as well fill my new favorite mug with my new favorite soup...Chicken Corn Chowder. Remember when I promised you I'd cough up some more soup recipes? Well here you go!!

Chicken Corn Chowder

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  teaspoon chopped fresh or 1/4 teaspoon dried thyme
• 1/4  teaspoon  red pepper flakes
• 1/8  teaspoon  salt
• 1  (14 3/4-ounce) can cream-style corn

Preparation:
Melt the butter in a large Dutch oven over medium heat. Add onion and celery; 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). Makes about (6) 1 cup servings.

Enjoy!!

xoxo,

Linking up with Finding Serendipity for Photo A LA {M}ode