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Curried Chicken Corn Chowder
Nb persons: 9
Yield: 1 cup
Preparation time: 15 minutes
Total time: 45 minutes
Source: Healthy Cooking magazine 2008
2 medium | onions, chopped |
2 | celery ribs, chopped |
1 Tb. | butter |
3 cans (14 1/2 oz.) | chicken broth |
5 c. | frozen corn |
2 tsp. | curry powder |
1/4 tsp. | salt |
1/4 tsp. | pepper |
dash | cayenne pepper |
1/2 c. | flour |
1/2 c. | 2% milk |
3 c. | cubed cooked chicken breasts |
1/3 c. | minced fresh cilantro |
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.
Each serving=221 calories, 4gF
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