Curried Chicken Corn Chowder

"Just another great recipe courtesy of Cooking Light."
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  • Melt butter in a Dutch oven over medium heat.
  • Add onion and jalapeno, 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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