Chicken Succotash Chowder

Ingredients

• 0.1 teaspoon pepper black
• 1 tablespoon butter 
• 14.8 ounce regular corn cream-style canned
• 0.5 cup celery finely chopped
• 2 cups chicken breast diced frozen thawed cooked (such as Tyson's)
• 0.5 teaspoon thyme leaves dried
• 14 ounce less-sodium chicken broth fat-free canned
• 1.5 tablespoons flour all-purpose
• 4 teaspoons parsley fresh chopped
• 1 cup baby lima beans frozen thawed
• 0.3 cup bell pepper green finely chopped
• 1 cup milk 1% low-fat
• 0.3 teaspoon salt 

Equipment

• bowl
• frying pan
• ladle
• whisk
• dutch oven

Directions

1. Melt butter in a Dutch oven over medium heat.
2. Add celery and green bell pepper; cook, stirring occasionally, 5 minutes or until tender.
3. Combine flour and 2 tablespoons chicken broth; stir with a whisk until smooth.
4. Add flour mixture to remaining broth; stir well.
5. Add broth mixture, corn, and next 6 ingredients to pan; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally. Ladle chowder into bowls.
6. Sprinkle each serving evenly with parsley.