Curried Chicken Corn Chowder

Name: Curried Chicken Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings (2 quarts).
Cuisine: Asian Recipes, Asian Soups
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

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

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.

Originally published as Curried Chicken Corn Chowder in Healthy Cooking October/November 2008

Reviews

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Average Rating:

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>
LynnRoseT

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.