Curry Chicken Chowder, by Karen of The Food Charlatan for I Heart Naptime
Today it was finally not blazing hot here in California! Praise be. I immediately went to the store to buy fall candles and candy corn, because you just can’t have those things when it’s 107 outside.
(Are you a candy corn person? I love the way that it looks in my jar more than I love the taste, I’ll be honest. But then I still eat it. Sugar addict problems.)
What I should have done instead of buying candy corn was buy more sweet potatoes and zucchini. Because this chowder, DANG. My friend Sarah recommended this soup to me and said that it will literally make leaves turn colors. It is that good, and perfect for days when you were wishing you were curled up on the couch with a blanket and a book. It comes together really quick, and is spicy enough to be interesting, but not so spicy that you need to need to resort to guzzling. Happy fall!
Love this soup recipe? Here’s some more ideas to warm up your autumn evenings!
- Hearty Vegetable Soup
- Top 50 Soup Recipes
- Slower Cooker Green Enchilada Soup
- One Pot Burrito Bowls
- Top 50 Casseroles
Curry Chicken Chowder
- 2 tablespoons olive oil
- 1 large sweet onion chopped
- 3 medium carrots chopped
- 2-3 garlic cloves minced
- 6 cups chicken broth
- 1 pound Yukon gold potatoes chopped into bite size pieces
- 1 pound sweet potatoes peeled and chopped into bite size pieces
- 2 cups shredded cooked chicken
- 2 cups frozen corn unthawed
- 1 medium zucchini chopped
- 13.5 ounces 13.5-oz. can unsweetened coconut milk
- 2 teaspoons garam masala
- 1/2 teaspoon coriander
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- Optional toppings: toasted coconut green onions, peanuts, lime wedges
- In a large stock pot, heat the olive oil over medium-high heat. Add the onion and carrot and saute for 5 minutes or until onions are translucent. Add the garlic and saute for 1 minute or until fragrant.
- Add potatoes, sweet potatoes, chicken, corn, zucchini, coconut milk, garam masala, coriander, salt, and pepper. Bring to a boil over high heat, then reduce to a medium simmer for 20-25 minutes, or until vegetables are tender.
- Garnish with toasted coconut, green onions, peanuts, or lime wedges.