Curried Chicken Corn Chowder |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Just another great recipe courtesy of Cooking Light. Ingredients:
1 tablespoon butter |
2 cups chopped onions |
2 tablespoons chopped seeded jalapeno peppers |
2 teaspoons curry powder |
6 cups white chicken stock |
5 cups fresh corn kernels (about 7 ears) |
1/2 cup all-purpose flour |
1/2 cup 2% low-fat milk |
2 cups shredded cooked chicken breasts (about 1 pound) |
1/3 cup chopped fresh cilantro |
1 1/2 teaspoons salt |
1/2 teaspoon black pepper |
Directions:
1. Melt butter in a Dutch oven over medium heat.
2. Add onion and jalapeno, and cook 10 minutes, stirring frequently.
3. Add curry, and cook 30 seconds, stirring constantly.
4. Add stock and corn, and bring to a boil, stirring occasionally.
5. Reduce heat; simmer 15 minutes.
6. Lightly spoon flour into a dry measuring cup, and level with a knife.
7. Place flour in a small bowl.
8. gradually add milk, stirring with a whisk until well blended to form a slurry.
9. Stir slurry into corn mixture, and bring to a boil.
10. Cook for 3 minutes or until mixture thickens, stirring frequently.
11. Stir in chicken, cilantro, salt, and black pepper.
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