Curried Chicken Corn Chowder

By Janes_kitchen

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 or heavy whipping cream
• 3 cups cubed cooked chicken breast
• 1/3 cup minced fresh cilantro

Details

Preparation time 15mins
Cooking time 45mins

Preparation

Step 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.
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.