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

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

How to Make It

Step 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.

Step 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.

Ratings & Reviews


September 16, 2015
Easy to make, great blend of flavors, highly recommended!

NMKathy's Review

November 01, 2013

JackieVL's Review

August 25, 2013
Tasty! Knocked out a lot of CSA vegetables...

getsjen's Review

February 07, 2012
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!

ChefAmandaLynn's Review

March 01, 2011
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.

substance's Review

May 21, 2009
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.