Sunday, April 25, 2010

Curried Chicken Corn Chowder

I have been doing some wonderful cooking, they just haven't made it on here yet. This soup was our dinner last night in efforts to use up some of the corn I had frozen last fall and it turned out very yummy. It did not take a lot of time to assemble and it only had to simmer for less than a half hour total. A very quick dish to put together especially if you have some cooked chicken on hand, if not, that will add some time to the prep.

Look forward to posts coming up on Beef Barley Soup and Parmesan and red pepper tilapia. Both delish!

Curried Chicken Corn Chowder From Taste of Home's Healthy Cooking
2 medium onions, chopped
2 celery ribs, chopped
1 T butter
3 cans (14 1/2 oz each) chicken broth
5 cups frozen corn
2 tsp curry powder
1/4 tsp salt
1/4 tsp pepper
dash cayenne pepper
1/2 cup flour
1/2 cup milk
3 cups cubed cooked chicken breast
1/3 cup minced fresh cilantro

In a Dutch oven, saute 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 (will be very thick and paste like). 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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