Curried Chicken Corn Chowder Recipe

Ingredients

1 tablespoon butter2 medium onions, chopped2 celery ribs, chopped2 teaspoons curry powder1/4 teaspoon salt1/4 teaspoon pepperDash cayenne pepper5 cups frozen corn (about 25 ounces)3 cans (14-1/2 ounces each) reduced-sodium chicken broth1/2 cup all-purpose flour1/2 cup 2% milk3 cups cubed cooked chicken breast1/3 cup minced fresh cilantro

Preparation

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.