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Curried Chicken Corn Chowder

 Curried Chicken Corn Chowder
“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 - Smithville, Missouri
9 ServingsPrep: 15 min. Cook: 30 min.

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

  • 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.
  • 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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Curried Chicken Corn Chowder (continued)

Nutritional Facts: 1 cup equals 221 calories, 4 g fat (1 g saturated fat), 40 mg cholesterol, 517 mg sodium, 29 g carbohydrate, 3 g fiber, 20 g protein. Diabetic Exchanges: 2 starch, 2 lean meat.