Curried Chicken Corn Chowder

Just another great recipe courtesy of Cooking Light.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 1  tablespoon butter
• 2  cups  chopped onions
• 2  tablespoons  chopped seeded  jalapeno peppers
• 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% low-fat milk
• 2  cups  shredded  cooked chicken breasts (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 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.