From: Cooking Light (modified)

2 tb butter
1/4 cup chopped onion
1/4 cup celery
2 tb flour
3 cups milk
2 cups chopped roasted chicken
1-1/2 cups fresh/frozen corn kernels
1/4 ts dried thyme
1/4 ts ground red pepper
1/8 ts salt
1 can (14 oz) can cream-style corn
thyme sprigs (optional)
+ 1 small potato
+ 1 cup chicken stock