This soup is substantial without being heavy and if you enjoy a mild curry flavor, it's the perfect choice for a quick weeknight meal. This is basically a pantry soup made from ingredients that can be found in any well-stocked kitchen. It is lighter than a chowder but it can be made more substantial with the addition of cooked rice or diced potatoes. I use frozen corn to make this. I've found that frozen shoepeg corn is perfect for soups and most casserole dishes that use corn as an ingredient. You can find it in the frozen food aisle of any large grocery store. Shoepeg is a variety of white sweetcorn that is grown for its sweet mild flavor. It has small, narrow kernels that are tightly and unevenly packed on the cob. The corn got its name because the individual kernels look like the wooden shoepegs that were once used to attach soles to the bottom of a shoe. It really is tender and quite tasty. This is a very straightforward recipe and the soup is easy to make. I think those of you who try it will enjoy it. Here's the recipe.
Curried Corn and Chicken Soup...from the kitchen of One Perfect Bite inspired by Healthy Cooking magazine
Ingredients:
2 medium onions, chopped
2 celery ribs, chopped
1 tablespoon butter
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
5 cups frozen corn
2 teaspoons curry powder
1/4 teaspoon salt
1/4 teaspoon pepper
Dash cayenne pepper
1/2 cup all-purpose flour
1/2 cup 2% milk
3 cups cubed cooked chicken breast
1/3 cup minced fresh cilantro
Directions:
1) Using a Dutch oven or large saucepan, saute onions and celery in butter until tender. Add curry powder and cook until fragrant. Stir in broth, corn, salt, pepper and cayenne. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
2) Whisk flour and milk together in a small bowl until smooth. Whisk into soup. Bring to a boil and cook, stirring, until thickened, about 2 minutes. Add chicken and cilantro and cook to heat through. Yield: 9 servings (2-1/4 quarts).
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