Curried Chicken Corn Chowder
Posted by Danielle Bean in Food on Thursday, September 18, 2008 3:30 PM
Being a New Englander, I’ve always been a clam chowder kind of girl. I used to work in a diner where customers raved about the corn chowder, but I eyed the vats of steaming yellow broth with suspicion.
No more.
There was something about the Curried Chicken Corn Chowder recipe in a recent issue of Healthy Cooking that caught my attention. I decided to try it and the verdict, from the the 30-something parents all the way down to the toddler set, was unanimous: YUM.
Was it the chicken? Was it the curry? Was it the cilantro? It was all of them. Together, they made for awesomeness in bowl.
Here is the recipe as I found it. I (of course) omitted the onions and doubled the recipe, but I did not quite double the curry. You should adjust both the curry and the cayenne to suit your family’s tastes.
2 medium onions, chopped
2 celery ribs, chopped
1 tablespoon butter
3 cans (14-1/2 ounces each) chicken broth
5 cups frozen corn
2 teaspoons curry powder
1/4 teaspoon salt
1/4 teaspoon pepper
Dash cayenne pepper
1/2 cup all-purpose flour
1/2 cup low fat 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. Whisk into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and cilantro; heat through. Serves 9.
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