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"CCC" Chicken Corn Chowder
 Chicken Corn Chowder is cheap and made in a cinch. I know, I know enough with the C's Kira! This was perfect for using the leftover chicken I had from my Chicken Veggie and Couscous salad. You vegetarians out there can make this without the chicken and it's still delish!I found this on myrecipes.com and made a few alterations.2 T smart balance light [or you can use butter] 1/4 c chopped onion 1/4 c chopped celery 1 jalapeño pepper, seeded and minced 1 T all-purpose flour 3 cups 1% milk 2 c cubed or shredded cooked chicken [I used a rotisserie chicken] 1 (14 3/4 ounce) can corn or 3 ears fresh corn ** see tip to sweeten canned corn below) 1 t chopped fresh or 1/4 t dried thyme 1/4 t ground pepper1/8 t salt 1 (14 3/4-ounce) can cream-style corn *If you are using can corn I suggest you sweeten it up. How? Drain your corn. Heat a non-stick skillet over medium high heat after spraying with non-stick spray. Heat corn and stir until starts to brown. This gives it a lovely fresh and sweet taste Melt the butter in a large Dutch oven over medium heat. Add onion, celery, and jalapeño; 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). Nutritional Content per serving, Makes 6 one cup servings Calories: 229 Fat: 4.6g Carbs: 28.6g Sodium: 668mg Protein: 19.1g 
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