Step 1

In a Dutch Oven, melt butter and sauté celery, onion, corn, and red pepper over medium-high heat for about five minutes, stirring frequently.

Step 2

When veggies have softened, add flour and stir until flour coats the vegetables, about 1-2 minutes.

Step 3

Add milk, pepper, and broth to the pan and mix well. Cover and simmer on medium heat for 20 minutes, stirring occasionally. Do not allow it to come to a rapid boil.

Step 4

Add the cooked chicken, cover, and let simmer on low for another 20 minutes.

Step 5

Garnish with dried parsley or green onion if desired.