Chicken Corn Chowder

Below is a recipe I make in a big batch, put it in ziploc Tupperware throw into the freezer and defrost with ease. It freezes extremely well.

2 T butter
1/2 c chopped onion
1/2 c chopped celery
2 jalapeño peppers, seeded and minced finely
2 T flour
3 c reduced fat milk
2 c chopped chicken breasts
1 can cream style corn
2 c frozen corn kernels
1/2 t dried thyme
1/4 t ground red pepper
1/ t salt

Melt butter in a large pot over medium heat. Add onion, celery and pepper. Cook 5 minutes. Add flour, cook 1 minute. Stir in milk and remaining ingredients. Bring to a boil. Cook until thick (10 min).