1 tablespoon olive oil
3 celery stalks
3 garlic cloves, minced
1 jalapeno pepper
3-4 boneless, skinless chicken breasts
3 pieces cooked bacon
2 cups milk
2 tablespoons all-purpose flour
2 20-ounce packages frozen creamed corn, thawed
½ teaspoon dried thyme
Drizzle olive oil into the bottom of a large, lidded soup pot. Place over medium heat.
Add roughly chopped onion, carrots, celery, and minced garlic. Cover pot with lid and cook for about 5 minutes.
Remove stems, seeds, and membrane from jalapeno pepper. Dice pepper finely and add to other vegetables.
Cube chicken breasts and add to vegetables. Add enough water to slightly cover all ingredients. Cover pot with lid and cook for about 20 minutes until chicken is done.
Crumble bacon and add to the chowder.
Combine milk and flour in a measuring cup and stir well. Add to chowder.
Open packages of frozen creamed corn and add to the chowder.
Sprinkle dried thyme into chowder and stir to combine.
Cover pot with lid and simmer over low heat for about 20 minutes.