Curried Chicken Corn Chowder

  Chicken & Turkey

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!

Curried Chicken Corn Chowder

Average Rating: 4.513513

TOTAL TIME: Prep: 15 min. Cook: 30 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

Instructions

  • 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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