Curried Chicken Corn Chowder Recipe
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 1/4 teaspoon pepper
- 1 tablespoon butter
- 2 teaspoons curry powder
- 2 medium onions chopped
- 1/2 cup 2% milk
- dash cayenne pepper
- 2 celery ribs chopped
- 1/3 cup minced fresh cilantro
- 3 cups cubed cooked chicken breast
- 5 cups frozen corn (about 25 ounces)
- 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
- Carbohydrate 14.586239652197 g
- Cholesterol 3.81289062663513 mg
- Fat 1.66149161939972 g
- Fiber 1.11338798555766 g
- Protein 1.95739962336972 g
- Saturated Fat 0.955547736799531 g
- Serving Size 1 1 serving (61g)
- Sodium 217.847299135433 mg
- Sugar 13.4728516666393 g
- Trans Fat 0.165919118696636 g
- Calories 81 calories
Directions 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. Stir in corn and broth; bring to a boil. Reduce heat; simmer, covered, 15 minutes. 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. Yield: 8 servings (2 quarts). Instead of using heavy whipping cream, this homey soup creates a thick and creamy texture with 2% milk and flour (a trade secret for lighter soups). Originally published as Curried Chicken Corn Chowder in Healthy Cooking October/November 2008, p31 Nutritional Facts 1 cup equals 229 calories, 4 g fat (2 g saturated fat), 45 mg cholesterol, 582 mg sodium, 28 g carbohydrate, 3 g fiber, 22 g protein. Diabetic Exchanges: 2 starch, 2 lean meat. Print Add to Recipe Box Email a Friend
