Directions:
- 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.
- 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).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 677.88 Kcal (2838 kJ) | ||
| Calories from fat | 258.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.69g | 44% | |
|---|---|---|---|
| Cholesterol | 86.47mg | 29% | |
| Sodium | 1282.41mg | 53% | |
| Potassium | 469.86mg | 10% | |
| Total Carbs | 78.59g | 26% | |
| Sugars | 13.8g | 55% | |
| Dietary Fiber | 2.28g | 9% | |
| Protein | 25.9g | 52% | |
| Vitamin C | 3.7mg | 6% | |
| Iron | 3.6mg | 20% | |
| Calcium | 116.6mg | 12% | |
| Amount Per 100 g | |||
| Calories | 215.65 Kcal (903 kJ) | ||
| Calories from fat | 82.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.13g | 44% | |
|---|---|---|---|
| Cholesterol | 27.51mg | 29% | |
| Sodium | 407.97mg | 53% | |
| Potassium | 149.48mg | 10% | |
| Total Carbs | 25g | 26% | |
| Sugars | 4.39g | 55% | |
| Dietary Fiber | 0.72g | 9% | |
| Protein | 8.24g | 52% | |
| Vitamin C | 1.2mg | 6% | |
| Iron | 1.1mg | 20% | |
| Calcium | 37.1mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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