CURRIED CHICKEN CORN CHOWDER RECIPE: HOW TO MAKE IT
This recipe is close to one my mom used to make for us kids when the weather turned cold. Hers called for heavy cream, but I came up with a slimmer version that I think is pretty true to the original! —Kendra Doss, Colorado Springs, Colorado
Provided by Taste of Home
Categories Lunch
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, heat butter over medium heat. Add onions and celery; cook and stir until tender. Stir in seasonings; cook 30 seconds longer., Stir in corn and broth; bring to a boil. Reduce heat; simmer, covered, 15 minutes., In a small bowl, whisk flour and milk until smooth; stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in chicken and cilantro; heat through.
Nutrition Facts : Calories 229 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 45mg cholesterol, SodiumContent 582mg sodium, CarbohydrateContent 28g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 22g protein. Diabetic Exchanges 2 starch
CURRIED CHICKEN CORN CHOWDER RECIPE - FOOD.COM
Make and share this Curried Chicken Corn Chowder recipe from Food.com.
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in a Dutch oven over medium heat.
- Add onion and jalapeno, 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.
Nutrition Facts : Calories 379.5, FatContent 10.6, SaturatedFatContent 3.5, CholesterolContent 53.1, SodiumContent 1001.6, CarbohydrateContent 47.8, FiberContent 4.8, SugarContent 11.3, ProteinContent 26.5
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Reviews 5
Total Time 01 hours 15 minutes
Category Lunch
Cuisine Asia, Indian
Calories 270 calories per serving
- In a large shallow dish, combine the curry, salt, pepper and cayenne. Add chicken, a few pieces at a time, and turn to coat., In a large saucepan over medium heat, cook the chicken, carrots, red pepper and onion in oil for 4 minutes. Add garlic; cook 1-2 minutes longer or until chicken is browned and vegetables are tender; drain., Stir in the garbanzo beans, broth, tomatoes and water. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in coconut milk; heat through. Garnish servings with cilantro.
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