Curried Chicken Corn Chowder

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 tablespoon butter
• 2 cups chopped onions
• 2 tablespoons chopped seeded jalapeno peppers
• 2 teaspoons curry powder
• 6 cups 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

Recipe

• 1 melt butter in a dutch oven over medium heat.
• 2 add onion and jalapeno, and cook 10 minutes, stirring frequently.
• 3 add curry, and cook 30 seconds, stirring constantly.
• 4 add stock and corn, and bring to a boil, stirring occasionally.
• 5 reduce heat; simmer 15 minutes.
• 6 lightly spoon flour into a dry measuring cup, and level with a knife.
• 7 place flour in a small bowl.
• 8 gradually add milk, stirring with a whisk until well blended to form a slurry.
• 9 stir slurry into corn mixture, and bring to a boil.
• 10 cook for 3 minutes or until mixture thickens, stirring frequently.
• 11 stir in chicken, cilantro, salt, and black pepper.