Behold! Curried Chicken and Corn Chowder from heaven
- 1 cup chopped onion
- 1 tbp Butter
- 2-3 t curry powder
- 4 cups Chicken Stock (one box)
- 1 can of Creamed Corn
- 1 chopped Tomato
- 1 cup whipping cream
- 2 8oz cans of White Chicken (or I use cooked grilled chicken and sweet italian sausage)
Saute butter and onion in dutch oven on low heat until transparent, about 5 minutes.
Add curry powder and cook for one minute more.
Deglaze with chicken stock (this means to pour the chicken stock into your hot pan to get up all the brown bits stuck to the bottom of the pan, and even out a sauce … those brown bits are where all the flavors are!)
Now you’re ready to add corn, tomatoes and whipping cream. Get this to a boil, then turn down to a simmer.
Your last step is to add your chicken (and if you’re like me, the sausage too!) and continue to simmer down on medium heat until you’re ready to serve!
Pro tip from Smitty (my Stepdad):
He always has his favorite, Skyline Chili oyster crackers, on hand to top his serving for a little extra crunch!