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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 Dutch oven, 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: 229 calories, 4g fat (2g saturated fat), 45mg cholesterol, 582mg sodium, 28g carbohydrate (5g sugars, 3g fiber), 22g protein Diabetic Exchanges:2 starch, 2 lean meat

Reviews for Curried Chicken Corn Chowder

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Reviewed Mar. 22, 2016

"I made half a batch for a family of 4 and it was just right. Very tasty and a hit with 3/4 (one doesn't care for corn)."

Reviewed Dec. 12, 2015

"Very good."

Reviewed Apr. 7, 2013

"Very good soup. The nine mounth old even liked it enough that we blended her some for dinner. Will definitely be making it again."

Reviewed Apr. 7, 2013

"Very good soup. The nine mounth old even liked it enough that we blended her some for dinner. Will definitely be making it again."

Reviewed Jan. 14, 2013

"Really tasty--good ol' chowder comfort with just a pinch of distinctiveness with the curry flavor. It also tastes great vegetarian, by simply omitting the chicken."

Reviewed Sep. 21, 2012

"I have made this several times. I freeze the leftovers and enjoy throughout the chilly months."

Reviewed Feb. 10, 2012

"<p>Even my very picky, no spice-suspicious son loved it. Definitely a keeper.</p>"

Reviewed Dec. 12, 2010

"I just had a bowl for dinner and was thinking the next time I have a bowl I'll break out the buttermilk biscuits. I also think I could add potato. This is yet another keeper from Taste of Home."

Reviewed May. 16, 2010

"Absolutely delicious comfort food. I love chicken tortilla soup, but I would have to say this is even better!"

Reviewed Jan. 12, 2010

"I like putting my favorite hot sauce in this. I kicks it up, and adds more flavor"

Reviewed Jan. 24, 2009

"I agree; this is SO good. I added diced potato...just makes it even heartier. Great with biscuits."

Reviewed Dec. 21, 2008

"i love this recipie i started putter a biscuit on the bottom of the bowl and adding shrimp. it gives it a great flavor"

Reviewed Nov. 1, 2008

"This soup was delicious; my family loved it! I added 2 cloves of garlic."

Reviewed Oct. 10, 2008

"Yum! I made this with fresh corn, cut from the cob. It was really outstanding. My husband loved it and had extra bowls!"

Reviewed Sep. 6, 2008

"Made this last night and it was fabulous!! I put in more than a dash of cayenne and it was quite spicy, but we like spicy food. I think the cilantro is a key ingredient, although my husband doesn't care for it so he put grated cheddar on his. Will definitely make this over and over again!!"

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