Curried Chicken Corn Chowder - cooking recipe

Ingredients

1 tablespoon butter
2 cups chopped onions
2 tablespoons chopped seeded jalapeno peppers
2 teaspoons curry powder
6 cups white chicken stock
5 cups fresh corn kernels (about 7 ears)
1/2 cup all-purpose flour
1/2 cup 2% low-fat milk
2 cups shredded cooked chicken breasts (about 1 pound)
1/3 cup chopped fresh cilantro
1 1/2 teaspoons salt
1/2 teaspoon black pepper

Preparation

Melt butter in a Dutch oven over medium heat.
Add onion and jalapeno, and cook 10 minutes, stirring frequently.
Add curry, and cook 30 seconds, stirring constantly.
Add stock and corn, and bring to a boil, stirring occasionally.
Reduce heat; simmer 15 minutes.
Lightly spoon flour into a dry measuring cup, and level with a knife.
Place flour in a small bowl.
gradually add milk, stirring with a whisk until well blended to form a slurry.
Stir slurry into corn mixture, and bring to a boil.
Cook for 3 minutes or until mixture thickens, stirring frequently.
Stir in chicken, cilantro, salt, and black pepper.