Curried Chicken & Corn Chowder

This is another great recipe for cooking on a budget, again from the BH&G Biggest Book of 30 Minute Meals. All we had to buy was the can of creamed corn and can of cream of chicken soup. You probably have everything else in your pantry, and if you don't, then well...you will after this meal! (Ok, so maybe you don't have green or red sweet peppers lying around, but we always seem to have a jar of roasted red peppers in the fridge, and they come in handy for recipes such as this!)

As fans of Indian food, we loved this recipe. It's hard to go wrong with curry, in my opinion, but we felt that this dish was even more satisfying with a sprinkle of garlic salt mixed in. It helps to ground the curry's intensity if I may use such an abstract description!

Ingredients
1 17-ounce can cream-style corn
2 cups milk
1 10 3/4-ounce can condensed cream of chicken soup
3/4 cup chopped green or red sweet pepper
1 tablespoon dried minced onion
2 to 3 teaspoons curry powder
1 1/2 cups diced cooked chicken
Coarsely chopped peanuts (optional)
Garlic salt to taste

1. In a large saucepan stir together undrained corn, milk, cream of chicken soup, sweet pepper, dried minced onion, and curry powder. Bring to boiling, stirring frequently.

2. Stir in chicken; cook about 2 minutes or until heated through. If desired, sprinkle with peanuts.

As you can see, we enjoyed our curry over rice. Perhaps July wasn't the best time of year to try this dish because it's really a comfort food with curry that slaps you in the face a bit. But if you don't mind that combination on a hot summer day, go for it! It is still so nommy!