Curried Chicken Corn Chowder

• 1 tablespoon butter
• 2 medium onions, chopped
• 2 celery ribs, chopped
• 2 teaspoons curry powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Dash cayenne pepper
• 5 cups frozen corn (about 25 ounces)
• 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 1/2 cup all-purpose flour
• 1/2 cup 2% milk
• 3 cups cubed cooked chicken breast
• 1/3 cup minced fresh cilantro

1. 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.
2. Stir in corn and broth; bring to a boil. Reduce heat; simmer, covered, 15 minutes.
3. 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.

butter, onions, celery, curry powder, salt, pepper, cayenne pepper, frozen corn, chicken broth, allpurpose, milk, chicken breast, fresh cilantro

Taken from www.tasteofhome.com/recipes/curried-chicken-corn-chowder/ (may not work)