Directions:
- Melt butter in a Dutch oven over medium heat.
- Add onion and jalapeno, and cook 10 minutes, stirring frequently.
- Add curry, and cook 30 seconds, stirring constantly.
- Add stock and corn, and bring to a boil, stirring occasionally.
- Reduce heat; simmer 15 minutes.
- Lightly spoon flour into a dry measuring cup, and level with a knife.
- Place flour in a small bowl.
- Gradually add milk, stirring with a whisk until well blended to form a slurry.
- Stir slurry into corn mixture, and bring to a boil.
- Cook for 3 minutes or until mixture thickens, stirring frequently.
- Stir in chicken, cilantro, salt, and black pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 518.95 Kcal (2173 kJ) | ||
| Calories from fat | 141.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.73g | 24% | |
|---|---|---|---|
| Cholesterol | 47.32mg | 16% | |
| Sodium | 1278.77mg | 53% | |
| Potassium | 888.64mg | 19% | |
| Total Carbs | 68.16g | 23% | |
| Sugars | 11.58g | 46% | |
| Dietary Fiber | 5.25g | 21% | |
| Protein | 26.34g | 53% | |
| Vitamin C | 6.3mg | 10% | |
| Iron | 1.1mg | 6% | |
| Calcium | 68.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 98.91 Kcal (414 kJ) | ||
| Calories from fat | 26.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3g | 24% | |
|---|---|---|---|
| Cholesterol | 9.02mg | 16% | |
| Sodium | 243.74mg | 53% | |
| Potassium | 169.38mg | 19% | |
| Total Carbs | 12.99g | 23% | |
| Sugars | 2.21g | 46% | |
| Dietary Fiber | 1g | 21% | |
| Protein | 5.02g | 53% | |
| Vitamin C | 1.2mg | 10% | |
| Iron | 0.2mg | 6% | |
| Calcium | 13.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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