Curried Chicken Corn Chowder |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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When cutting the corn kernels off the cob, work in a big bowl so that they don't fly onto the counter. Ingredients:
1 tablespoon butter |
2 cups chopped onion |
2 tablespoons chopped seeded jalapeño pepper |
2 teaspoons curry powder |
6 cups white chicken stock |
5 cups fresh corn kernels (about 7 ears) |
1/2 cup all-purpose flour |
1/2 cup 2% reduced-fat milk |
2 cups shredded cooked chicken breast (about 1 pound) |
1/3 cup chopped fresh cilantro |
1 1/2 teaspoons salt |
1/2 teaspoon black pepper |
Directions:
1. Melt butter in a Dutch oven over medium heat. Add onion and jalapeño, 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.
2. 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.
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