Curried Chicken Corn Chowder

When cutting the corn kernels off the cob, work in a big bowl so that they don't fly onto the counter.


6 servings (serving size: 1 2/3 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 353
Caloriesfromfat 20 %
Fat 7.7 g
Satfat 2.7 g
Monofat 2.4 g
Polyfat 1.7 g
Protein 34.9 g
Carbohydrate 39.2 g
Fiber 5.2 g
Cholesterol 86 mg
Iron 2.7 mg
Sodium 706 mg
Calcium 61 mg


1 tablespoon butter
2 cups chopped onion
2 tablespoons chopped seeded jalapeño pepper
2 teaspoons curry powder
5 cups fresh corn kernels (about 7 ears)
1/2 cup all-purpose flour
1/2 cup 2% reduced-fat milk
2 cups shredded cooked chicken breast (about 1 pound)
1/3 cup chopped fresh cilantro
1 1/2 teaspoons salt
1/2 teaspoon black pepper


Melt butter in a Dutch oven over medium heat. Add onion and jalapeño, and cook 10 minutes, stirring frequently. Add curry, and cook 30 seconds, stirring constantly. Add stock and corn, and bring to a boil, stirring occasionally. Reduce heat; simmer 15 minutes.

Lightly spoon flour into a dry measuring cup, and level with a knife. Place flour in a small bowl; gradually add milk, stirring with a whisk until well blended to form a slurry. Stir slurry into corn mixture, and bring to a boil. Cook for 3 minutes or until mixture thickens, stirring frequently. Stir in chicken, cilantro, salt, and black pepper.

Jim Peterson,

Cooking Light

January 2003
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