MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Curried Chicken Corn Chowder
Categories: Vegetables, Curry, Chilies, Herbs
Yield: 4 servings

1 tb Butter
2 md Onions; chopped
2 Celery ribs; chopped
2 ts Curry powder
1/4 ts (ea) salt & pepper
ds Cayenne pepper
25 oz Frozen corn
43 1/2 oz (3 cans) chicken broth
1/2 c A-P flour
1/2 c Milk
3 c Diced, cooked chicken
1/3 c Minced fresh cilantro

In a Dutch oven, heat butter over medium heat. Add
onions and celery; cook and stir until tender. Stir
in seasonings; cook 30 seconds longer.

Stir in corn and broth; bring to a boil. Reduce heat;
simmer, covered, 15 minutes.

In a small bowl, whisk flour and milk until smooth; stir
into soup. Bring to a boil; cook and stir 2 minutes or
until thickened. Stir in chicken and cilantro; heat
through.

Kendra Doss, Colorado Springs, Colorado

Makes: 8 servings (2 quarts)

RECIPE FROM: https://www.tasteofhome.com

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