Curry Corn & Chicken Soup

Roxanne Chan, Albany, CA
2012 Wild Rice Recipe Contest Finalist

1½ pkgs (24 oz total) Gold’n Plump® Recipe Ready™ Ground Chicken
½ cup chopped onion
½ cup chopped red pepper
1 tsp curry powder
¼ tsp crushed red pepper
2 tbsp flour
2 cans (14.5 oz ea) chicken broth
1 can (14.75 oz) cream style sweet corn
1 pkg (9 oz) frozen corn, thawed, drained
2 cups cooked wild rice
1 pkg (9 oz) frozen chopped spinach, thawed, squeezed to remove moisture
1 cup 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 corn, wild rice, and spinach; heat through. Stir in remaining ingredients; garnish.

Nutrition Facts

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Powered by

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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