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Rating: 5 stars
6 Ratings
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When cutting the corn kernels off the cob, work in a big bowl so that they don't fly onto the counter.

Jim Peterson
Recipe by Cooking Light January 2003

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

353 calories; calories from fat 20%; fat 7.7g; saturated fat 2.7g; mono fat 2.4g; poly fat 1.7g; protein 34.9g; carbohydrates 39.2g; fiber 5.2g; cholesterol 86mg; iron 2.7mg; sodium 706mg; calcium 61mg.
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