Curried Chicken Corn Chowder

By bakers_delight85

Ingredients

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

Preparation

Step 1

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.
Per serving (1 cup): 221 calories, 4g fat, 40mg cholesterol, 517mg sodium, 29g carb, 3g fiber, 20g protein