Ingredients
2 celery ribs, chopped1/4 cup chopped onion1 jalapeno pepper, seeded and chopped2 tablespoons butter2 tablespoons all-purpose flour3 cups whole milk2 cups cubed fully cooked ham2 cups cubed cooked potatoes1-1/2 cups fresh or frozen corn1 can (14-3/4 ounces) cream-style corn3/4 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme1/8 to 1/4 teaspoon cayenne pepper1/8 teaspoon salt
Preparation
In a large saucepan, saute the celery, onion and jalapeno in butter until vegetables are tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until heated through.
