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.

Yield: 6 servings (serving size: 1 2/3 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 353
  • Calories from fat: 20%
  • Fat: 7.7g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 1.7g
  • Protein: 34.9g
  • Carbohydrate: 39.2g
  • Fiber: 5.2g
  • Cholesterol: 86mg
  • Iron: 2.7mg
  • Sodium: 706mg
  • Calcium: 61mg

Ingredients

  • 1 tablespoon butter
  • 2 cups chopped onion
  • 2 tablespoons chopped seeded jalapeño pepper
  • 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% 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

Preparation

  1. 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.
  2. 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.
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