
Gratefully, I found the yummiest recipe at Cooking Light magazine a few years ago: Curried Chicken Corn Chowder.
Here’s my tips for making it:
- I’ve never made it with fresh corn, but I’ve never had any complaints from using frozen corn instead.
- Served in a {homemade} bread bowl is a bit of heaven.
- I’ve also never used a jalapeno as the recipe calls for. My youngest is not fond of spicy food, so I make it “plain” without complaints from anyone.
- Sometimes, it turns a bit more stew-y because I like lots of chicken.
- I’ve used grocery store broasted chicken for a nice flavor. I’ve also grilled chicken and seasoned it with Greek spices and/or Mexican spices. Both have been de-lish.
Curried Chicken Corn Chowder
Jim Peterson, Cooking Light
JANUARY 2003
JANUARY 2003
Ingredients:
- 1 tablespoon butter
- 2 cups chopped onion $
- 2 tablespoons chopped seeded jalapeño pepper
- 2 teaspoons curry powder
- 6 cups White Chicken Stock (I’ve used home made chicken stock, bullion, and canned stock successfully)
- 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
Preparation
- Melt butter in a Dutch oven over medium heat. Add onion and jalapeño, and cook 10 minutes, stirring frequently. Add curry, and cook 30 seconds, stirring constantly. Add stock and corn, and bring to a boil, stirring occasionally. Reduce heat; simmer 15 minutes.
- Lightly spoon flour into a dry measuring cup, and level with a knife. Place flour in a small bowl; gradually add milk, stirring with a whisk until well blended to form a slurry. Stir slurry into corn mixture, and bring to a boil. Cook for 3 minutes or until mixture thickens, stirring frequently. Stir in chicken, cilantro, salt, and black pepper.
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