Melt 2 tbsp butter in a heavy pot. Add the onion, celery, and jalapeno and cook until tender, around 3 minutes. Add 2 tbsp flour and cook for another minute.

Stir in the milk. Add the chicken, corn, and spices. Put the heat on low and stir occasionally.

In a separate pan, heat the 1 tbsp butter on a medium-low heat the add the 1 tbsp flour once the butter has melted. Heat the mixture until it is a blonde roux then stir it into the chowder.

Turn the heat on the chowder to medium and bring to a simmer for a minute, stirring constantly to avoid burning on the bottom. Turn off heat and serve.