Curried Chicken And Corn Chowder
A flavorful and creamy curried chicken and corn chowder with tender chicken, sweet corn, and aromatic spices, perfect for comforting meals and gatherings.
Ingredients
Instructions
- Cook chopped onion in butter over low heat until tender.
- Add curry powder and cook for 1 minute, stirring constantly.
- Stir in chopped cooked chicken, creamed yellow corn, chopped tomato, chicken broth, and whipping cream.
- Bring the mixture to a boil.
- Reduce heat and simmer for 5 to 10 minutes, stirring often.
Tips & Substitutions
For a creamier texture, consider blending half of the chowder before serving. If you don't have curry powder, a mix of cumin and turmeric can provide a similar flavor profile. You can also replace the chicken with firm tofu for a vegetarian option or use leftover rotisserie chicken for quicker prep. This dish is versatile and pairs well with additional vegetables like bell peppers or spinach.
Serving Suggestions
Serve this curried chicken and corn chowder with crusty bread or over a bed of rice for a satisfying meal. A light green salad with a tangy vinaigrette complements the richness of the chowder. For a heartier option, try pairing it with a slice of Hot Chicken Salad Souffle, which offers a delightful contrast in flavors and textures.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, stirring occasionally. If the chowder thickens too much, add a splash of chicken broth or cream to restore its consistency. Avoid reheating in the microwave, as it can cause the cream to separate.
Nutrition & Diet Analysis (per serving)
Each serving of Curried Chicken And Corn Chowder contains roughly 978 calories, with 14g protein, 36g carbohydrates, and 90g fat. It is an excellent source of dietary fiber (75% of the Daily Value), iron (42% of the Daily Value), and vitamin A (30% of the Daily Value), and a good source of calcium and potassium. It also contributes 21g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen corn instead of creamed corn?
Yes, you can substitute frozen corn for creamed corn, but you may want to add a bit of cream or milk to achieve a similar creamy consistency. If using frozen corn, add it in with the other ingredients so it has enough time to cook and soften.
Is it possible to make this chowder ahead of time?
Absolutely! You can prepare the chowder a day in advance and store it in the refrigerator. Just remember to reheat it gently to avoid curdling the cream. The flavors will deepen overnight, making it even more delicious when served the next day.
What can I do if the chowder is too spicy?
If the chowder turns out too spicy, you can balance the heat by adding more cream or a bit of sugar to mellow the flavors. Alternatively, adding diced potatoes or more corn can help absorb some of the heat while enhancing the texture and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).