Curried Chicken Corn Chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Tblsp butter2 Cups chopped Onion2 Tblsp chopped seeded Jalapeno pepper2 Teaspn Curry Powder - I like the brown curry powder6 Cups Fat Free, low sodium chicken broth5 cups fresh or frozen corn kernels1/2 Cup flour (I used whole wheat)1/2 Cup 2 % milk2 Cups chopped cooked chicken1/3 cup fresh chopped Cilantro3/4 Teaspn salt (I actually omitted this)1/2 teaspn Black Pepper
1) Melt butter in a large dutch oven. I used a large deep frying pan. Add onion and Pepper; cook 10 minutes over medium heat stirring occasionally. Add Curry and cook another 30 seconds, stirring constantly. Add broth and corn and bring to a boil stirring occasionally. Reduce heat and simmmer 15 minutes.
2) Lightly spoon Flour into a dry measuring cup and level with a knife. Place flour in a small bowl; gradually adding the milk , whisking until well blended to form a slurry. Stir slurry into corn mixture and bring to a boil. Cook 5 minutes or until mixture thickens, stirring frequently.
3) Stir in Chicken, Cilantro, Salt and Black Pepper. Cook until thoroughly heated.
4) Yields 6 servings approx. 1 2/3 cups each.
Number of Servings: 6
Recipe submitted by SparkPeople user MUCH_TO_DO.
2) Lightly spoon Flour into a dry measuring cup and level with a knife. Place flour in a small bowl; gradually adding the milk , whisking until well blended to form a slurry. Stir slurry into corn mixture and bring to a boil. Cook 5 minutes or until mixture thickens, stirring frequently.
3) Stir in Chicken, Cilantro, Salt and Black Pepper. Cook until thoroughly heated.
4) Yields 6 servings approx. 1 2/3 cups each.
Number of Servings: 6
Recipe submitted by SparkPeople user MUCH_TO_DO.
Nutritional Info Amount Per Serving
- Calories: 300.4
- Total Fat: 6.3 g
- Cholesterol: 52.0 mg
- Sodium: 1,350.9 mg
- Total Carbs: 38.8 g
- Dietary Fiber: 6.0 g
- Protein: 26.1 g
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