Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Curried Chicken Corn Chowder #100
About the Recipe
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
TOTAL TIME: Prep: 15 min. Cook: 30 min.
YIELD: 8 servings (2 quarts).
Ingredients:
• 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
Getting it done:
• 1. 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.
• 2. Stir in corn and broth; bring to a boil. Reduce heat; simmer, covered, 15 minutes.
• 3. 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.
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