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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, Colorado Springs, Colorado
  • Total Time
    Prep: 15 min. Cook: 30 min.
  • Makes
    8 servings (2 quarts)

Ingredients

  • 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

Directions

  • 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.
Health Tip: Instead of using heavy whipping cream, this homey soup creates a thick and creamy texture with 2% milk and flour (a trade secret for lighter soups).
Nutrition 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.

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Reviews

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Average Rating:
  • annrms
    Nov 27, 2020

    Made this delicious chowder using leftover Thanksgiving turkey. Use coconut milk. Added chopped spinach for color because cilantro is not a favorite food. Also added some leftover vegetable mash. Loved the complex taste of the curry powder.

  • cassiecooker69
    Mar 13, 2018

    I initially made this soup as written and while it was good, I felt like it needed a bit more flavor. I added 1/2 tsp of turmeric, a 1/2 tsp of ground coriander and2 tsps of red curry paste

  • kimb0
    Jan 27, 2017

    This was so good!!!! I will definitely be adding this to my regular rotation. The only changes I made were using thighs instead of breasts and I left out the cilantro.

  • allharrymama
    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).

  • habenaroman
    Dec 12, 2015

    Very good.

  • nlynnette
    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.

  • nlynnette
    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.

  • dfausnacht
    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.

  • Sager
    Sep 21, 2012

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

  • melmagnus
    Feb 10, 2012

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