Curried Chicken Corn Chowder

Name: Curried Chicken Corn Chowder
Ingredients: 1 tablespoon butter; 2 cups chopped onions; 2 tablespoons chopped seeded jalapeno peppers; 2 teaspoons curry powder; 6 cups white 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

12 ingredients

11 steps

Ingredients

1 tablespoon butter
2 cups chopped onions
2 tablespoons chopped seeded jalapeno peppers
2 teaspoons curry powder
6 cups white 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

Directions

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.