This 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! —Kendra Doss, Colorado Springs, Colorado
- 1 tablespoon butter
- 2 medium onions, chopped
- 2 celery ribs, chopped
- 2 teaspoons curry powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Dash cayenne pepper
- 5 cups frozen corn (about 25 ounces)
- 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
- 1/2 cup all-purpose flour
- 1/2 cup 2% milk
- 3 cups cubed cooked chicken breast
- 1/3 cup minced fresh cilantro
- In a Dutch oven, heat butter over medium heat. Add onions and celery; cook and stir until tender. Stir in seasonings; cook 30 seconds longer.
- Stir in corn and broth; bring to a boil. Reduce heat; simmer, covered, 15 minutes.
- In a small bowl, whisk flour and milk until smooth; stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in chicken and cilantro; heat through. Yield: 8 servings (2 quarts).
Originally published as Curried Chicken Corn Chowder in Healthy Cooking October/November 2008, p31
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