Print Options

 
 
 Print
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 - Smithville, Missouri
TOTAL TIME: Prep: 15 min. Cook: 30 min. YIELD:9 servings

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 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).

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.