Curried Chicken Corn Chowder

Health score
15%
Curried Chicken Corn Chowder
45 min.
6
407kcal

Suggestions


Welcome to a culinary adventure with our delicious Curried Chicken Corn Chowder! Perfect for lunch or dinner, this flavorful dish combines tender shredded chicken with the sweetness of fresh corn, all enveloped in a creamy, spiced broth that will warm your heart and tantalize your taste buds. With just 45 minutes of prep time, this comforting recipe serves six and is sure to be a crowd-pleaser at your table.

The magic in this chowder lies in the unique blend of spices, particularly the aromatic curry powder that adds a delightful twist to the traditional corn chowder. Paired with the subtle kick from chopped jalapeño pepper and the fresh zing of cilantro, each spoonful bursts with flavor and texture. Plus, it’s a fantastic way to use fresh corn, making it a great seasonal dish that's both nourishing and satisfying.

With a balanced caloric content of 407 kcal per serving, this chowder packs a protein punch while keeping fat and carbohydrate levels in check. Whether you’re looking for a cozy family meal or a sophisticated dish to impress guests, this Curried Chicken Corn Chowder is versatile enough to fit any occasion. So grab your Dutch oven and let’s create something special that will have everyone coming back for seconds!

Ingredients

  • 0.5 teaspoon pepper black
  • tablespoon butter 
  • cups chicken stock see white
  • pound chicken breast shredded cooked
  • teaspoons curry powder 
  • 0.5 cup flour all-purpose
  • 0.3 cup cilantro leaves fresh chopped
  • cups corn kernels fresh ( 7 ears)
  • tablespoons jalapeno seeded chopped
  • 0.5 cup milk 2% reduced-fat
  • cups onion chopped
  • 1.5 teaspoons salt 

Equipment

  • bowl
  • knife
  • whisk
  • measuring cup
  • dutch oven

Directions

  1. Melt butter in a Dutch oven over medium heat.
  2. Add onion and jalapeo, 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. Reduce heat; simmer 15 minutes.
  5. Lightly spoon flour into a dry measuring cup, and level with a knife.
  6. 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.

Nutrition Facts

Calories407kcal
Protein30.09%
Fat26.04%
Carbs43.87%

Properties

Glycemic Index
42.17
Glycemic Load
6.94
Inflammation Score
-7
Nutrition Score
19.962173886921%

Flavonoids

Apigenin
0.01mg
Luteolin
0.08mg
Isorhamnetin
2.67mg
Kaempferol
0.35mg
Myricetin
0.02mg
Quercetin
11.55mg

Nutrients percent of daily need

Calories:406.62kcal
20.33%
Fat:12.08g
18.59%
Saturated Fat:4.04g
25.24%
Carbohydrates:45.8g
15.27%
Net Carbohydrates:41.76g
15.19%
Sugar:14.88g
16.53%
Cholesterol:70.49mg
23.5%
Sodium:1026.92mg
44.65%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:31.4g
62.81%
Vitamin B3:12.68mg
63.42%
Selenium:29.07µg
41.52%
Phosphorus:367.18mg
36.72%
Vitamin B6:0.68mg
33.76%
Vitamin B1:0.44mg
29.11%
Vitamin B2:0.49mg
28.93%
Potassium:898.13mg
25.66%
Folate:99.74µg
24.93%
Vitamin C:18.93mg
22.94%
Magnesium:82.99mg
20.75%
Manganese:0.41mg
20.62%
Vitamin B5:1.81mg
18.08%
Fiber:4.03g
16.13%
Iron:2.89mg
16.07%
Zinc:2.34mg
15.62%
Copper:0.29mg
14.37%
Vitamin A:464.96IU
9.3%
Calcium:62.16mg
6.22%
Vitamin K:5.91µg
5.63%
Vitamin B12:0.33µg
5.46%
Vitamin E:0.58mg
3.89%
Source:My Recipes