- 1. Melt butter in a large Dutch oven over medium heat.
- 2. Add onion celery and jalapeno and cook for about 3 minutes or until tender.
- 3. Add flour and cook for 1 minute stirring constantly.
- 4. Stir in milk chicken corn thyme red pepper salt and creamed corn.
- 5. Bring to a boil then reduce heat to medium and cook for about 5 minutes stirring frequently.