Wednesday, December 16, 2009

Curried Chicken Corn Chowder

Source: Taste of Home Healthy Cooking

2 medium onions, chopped
2 celery ribs, chopped
1 tbl. Butter
3 - 14 ½ oz cans low sodium chicken broth
5 cups frozen corn
2 tsp. curry powder
¼ tsp. salt
¼ tsp. pepper
Dash cayenne pepper
½ cup all-purpose flour
½ cup 2% milk
3 cups cubed cooked chicken breast
½ cup minced fresh cilantro

In a dutch oven, sauté onions and celery in butter until tender. Stir in the broth, corn, curry, salt, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.

In a small bowl, whisk flour and milk until smooth. Whisk into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and cilantro; heat through.

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