Curry Corn & Chicken Soup

Roxanne Chan, Albany, CA
2012 wild rice recipe contest finalist

    1 1/2 pkgs (24 oz total) Gold’n Plump® Recipe Ready™ Ground Chicken
    1/2 cup chopped onion
    1/2 cup chopped red pepper
    1 tsp curry powder
    1/4 tsp crushed red pepper
    2 tbsp flour
    2 cans (14.5 oz each) chicken broth
    1 can (14.75 oz) Green Giant® Cream Style Sweet Corn
    1 pkg (9 oz) frozen Green Giant® Simply Steam® Niblets® Corn,
    prepared as directed on pkg, drained
    2 cups cooked wild rice
    1 pkg (9 oz) Green Giant® Chopped Spinach, prepared as
    directed on pkg, squeezed to remove moisture
    1 cup Sargento® Traditional Cut Shredded Pepper Jack Cheese
    salt to taste
    chopped cilantro, garnish

In large saucepan, brown chicken. Stir in onion, red pepper, curry,
and crushed red pepper; cook 3 minutes. Stir in flour; cook 1
minute. Stir in broth and cream style corn; bring to a boil. Cover;
simmer 5 minutes. Stir in Niblets® corn, wild rice, and spinach; heat
through. Stir in remaining ingredients; garnish.

6 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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