CURRIED CHICKEN CHOWDER RECIPES

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CURRIED CHICKEN CORN CHOWDER RECIPE: HOW TO MAKE IT



Curried Chicken Corn Chowder Recipe: How to Make It image

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

1 tablespoon butter
2 medium onions, chopped
2 celery ribs, chopped
2 teaspoons curry powder
1/4 teaspoon salt
1/4 teaspoon pepper
Dash cayenne pepper
5 cups frozen corn (about 25 ounces)
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
1/2 cup all-purpose flour
1/2 cup 2% milk
3 cups cubed cooked chicken breast
1/3 cup minced fresh cilantro

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



Curried Chicken Corn Chowder Recipe - Food.com image

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

1 tablespoon butter
2 cups chopped onions
2 tablespoons chopped seeded jalapeno peppers
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% low-fat milk
2 cups shredded cooked chicken breasts (about 1 pound)
1/3 cup chopped fresh cilantro
1 1/2 teaspoons salt
1/2 teaspoon black pepper

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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