Curried Chicken Corn Chowder |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 9 |
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âThis recipe is close to one my mom used to make for us kids when the weather turned cold. Hers called for heavy cream, but I came up with a slimmer version that I think is pretty true to the original!â Kendra Doss - Smithville, Missouri Ingredients:
2 medium onions, chopped |
2 celery ribs, chopped |
1 tablespoon butter |
3 cans (14-1/2 ounces each) reduced-sodium chicken broth |
5 cups frozen corn |
2 teaspoons curry powder |
1/4 teaspoon salt |
1/4 teaspoon pepper |
dash cayenne pepper |
1/2 cup king arthur unbleached all-purpose flour |
1/2 cup 2% milk |
3 cups cubed cooked chicken breast |
1/3 cup minced fresh cilantro |
Directions:
1. In a Dutch oven, saute onions and celery in butter until tender. Stir in the broth, corn, curry, salt, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
2. In a small bowl, whisk flour and milk until smooth. Whisk into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and cilantro; heat through. Yield: 9 servings (2-1/4 quarts).
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