chicken corn chowda

This was an incredibly easy and delicious chowder - most of the work goes into chopping everything, but once that's done it all comes together very quickly. Good for a hearty weeknight meal.

2 cups half and half
2 cups fresh or frozen corn kernels
2 tablespoons butter
2 lbs skinless, boneless chicken thighs
1/4 cup chopped onion
1/4 cup chopped celery
1 jalapeño pepper, seeded and minced
2 tablespoons corn starch
3 cups milk
1 1/2 cups fresh or frozen corn kernels (about 3 ears)
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/4 teaspoon ground red pepper
1/8 teaspoon salt

Combine the half and half with the first 2 cups of corn in a saucepan. Heat over medium heat, but watch to make sure it doesn't boil over. Stir regularly and cook for approx. 15 minutes until the half and half is infused with corn flavor.

Cut the chicken thighs into bite sized pieces. Season with salt and pepper. Melt the butter in a large Dutch oven over medium heat. Add the chicken and brown until cooked through. Remove the chicken to a separate dish.

Add onion, celery, and jalapeño to the Dutch oven; cook for 3 minutes or until tender, stirring frequently. Add corn starch; cook 1 minute, stirring constantly. Stir in milk, chicken, the half and half and corn mixture and remaining ingredients. Bring to a boil; cook until thick (about 5 minutes).

Adapted from Cooking Light