Total Time
40mins
Prep 10 mins
Cook 30 mins

Just another great recipe courtesy of Cooking Light.

Ingredients Nutrition

Directions

  1. Melt butter in a Dutch oven over medium heat.
  2. Add onion and jalapeno, 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.
  8. gradually add milk, stirring with a whisk until well blended to form a slurry.
  9. Stir slurry into corn mixture, and bring to a boil.
  10. Cook for 3 minutes or until mixture thickens, stirring frequently.
  11. Stir in chicken, cilantro, salt, and black pepper.