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Curried Chicken Corn Chowder Recipe

Curried Chicken Corn Chowder Recipe

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
TOTAL TIME: Prep: 15 min. Cook: 30 min. YIELD:8 servings


  • 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


  • 1. In a 6-qt. stockpot, heat butter over medium heat. Add onions and celery; cook and stir until tender. Stir in seasonings; cook 30 seconds longer.
  • 2. Stir in corn and broth; bring to a boil. Reduce heat; simmer, covered, 15 minutes.
  • 3. 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).

Nutritional Facts

1 cup equals 229 calories, 4 g fat (2 g saturated fat), 45 mg cholesterol, 582 mg sodium, 28 g carbohydrate, 3 g fiber, 22 g protein. Diabetic Exchanges: 2 starch, 2 lean meat.