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Curried Chicken Corn Chowder

This recipe is close to one my mom used to make for us kids when the weather turned cold. Hers called for heavy cream, but I came up with a slimmer version that I think is pretty true to the original! —Kendra Doss, Colorado Springs, Colorado
  • Total Time
    Prep: 15 min. Cook: 30 min.
  • Makes
    8 servings (2 quarts)

Ingredients

  • 1 tablespoon butter
  • 2 medium onions, chopped
  • 2 celery ribs, chopped
  • 2 teaspoons curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Dash cayenne pepper
  • 5 cups frozen corn (about 25 ounces)
  • 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1/2 cup all-purpose flour
  • 1/2 cup 2% milk
  • 3 cups cubed cooked chicken breast
  • 1/3 cup minced fresh cilantro

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.
Health Tip: 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).
Nutrition Facts
1 cup: 229 calories, 4g fat (2g saturated fat), 45mg cholesterol, 582mg sodium, 28g carbohydrate (5g sugars, 3g fiber), 22g protein. Diabetic Exchanges: 2 starch, 2 lean meat.

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