Instructions: Melt margarine in a large skillet on low heat and saute onion, bell pepper, garlic, jalapeno, black pepper, cayenne pepper, thyme and drained corn for 10 minutes. Then add flour and cook on low for 5 minutes. Add chicken broth, creamed corn, reserved corn juice, jalapeno juice.

Bring to a boil, stirring frequently with a whisk. When the mixture starts to thicken, slowly add small amounts of milk to correct the consistency, being careful not to add too much. Let simmer for 15 minutes on low flame. Season with salt and pepper as needed. Add more cayenne pepper to taste.

This recipe yields 4 servings.

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