≡   Categories
City of Portland
Curried Chicken Corn Chowder

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)
12 cup all-purpose flour
12 cup 2% low-fat milk
2 cups shredded cooked chicken breasts (about 1 pound)
13 cup chopped fresh cilantro
1 12 teaspoons salt
12 teaspoon black pepper


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.

Source: www.food.com