Curried Chicken Corn Chowder

Total Time:Prep: 15 min. Cook: 30 min.

Recipe by Kendra Doss, Colorado Springs, Colorado

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 01, 2023

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

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).
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Curried Chicken Corn Chowder

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Yield:8 servings (2 quarts)
Prep:15 min
Cook:30 min
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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
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Directions

  1. 1
    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.
  2. 2
    Stir in corn and broth; bring to a boil. Reduce heat; simmer, covered, 15 minutes.
  3. 3
    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.

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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