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).
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

TOTAL TIME: Prep: 15 min. Cook: 30 min. YIELD: 8 servings (2 quarts).

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

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.

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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