Curried Chicken Corn Chowder

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

When cutting the corn kernels off the cob, work in a big bowl.

Ingredients

• 1 tablespoon butter
• 2 cups chopped onion
• 2 tablespoons chopped seeded jalapeño pepper
• 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% reduced-fat milk
• 2 cups shredded cooked chicken breast (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 jalapeño, 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; gradually add milk, stirring with a whisk until well blended to form a slurry.
8. Stir slurry into corn mixture, and bring to a boil.
9. Cook 3 minutes or until mixture thickens, stirring frequently.
10. Stir in chicken, cilantro, salt, and black pepper.

Yield: 6 servings (serving size: 1 2/3 cups)