We liked this, my 4 year old loved it. I should have checked the measure on the corn, I just used the 7 ears I had and didn't pay attention to the 5c measure. I guess our beautiful Florida corn is much bigger than the ones used for testing by CL! I had a lot of corn and had to add more stock and curry. I also added about a tsp of bottled Thai red curry paste, because I knew my husband would say is was boring as written. Might add more next time. Gave it a bit extra depth. We'll do this one again.
Curried Chicken Corn Chowder
Comments and Reviews 1-3 of 3
substance Posted: 05/21/09
ChefAmandaLynn Posted: 03/01/11
Delish, possibly the first soup from Cooking Light I have ever made that didn't need more salt. It was perfect just as written. However I didn't make the white chicken stock, I used Pacific brands Organic broth.
getsjen Posted: 02/07/12
This is a hearty, comforting chicken chowder. If you buy rotisserie chicken at the grocery store, that component becomes quite quick and convenient. The recipe takes about half a rotisserie chicken. I cannot eat peppers, so I leave out the jalapenos and spice up the flavor by adding red curry paste to it - about 1 1/2 teaspoons. I also increase the curry powder by using heaping versus leveld-off teaspoons. Because I am increasing the heat of the dish, I do not add the black pepper at the end - just a small pinch of salt. I substitute half a cup of light coconut milk for the 2% milk, which adds a bit more authenticity to the curry flavor. Finally, I nearly double the cilantro to better complement the increased curry flavor. Adding some flavor definitely helps! The chowder is plenty filling! Enjoy!