Curried Chicken Chowder is so packed with flavor. Full of chicken, Yukon Gold potatoes, sweet potatoes, corn, and edamame and flavored with curry powder, cayenne pepper, garlic and onion.
It’s both sweet and spicy and so, so good. If you love a good curry, you will love the flavor of this easy soup. As a bonus, it is gluten-free. Curried Chicken Chowder is loaded with veggies and makes a healthy, light dinner.
The curry powder and coconut milk are my two favorite ingredients in this recipe. Be sure to use the coconut milk that comes in a can. You can typically find it in the Asian section of the grocery store.
Curry powder is a blend of spices and different brands have different flavors. Find the one that you really like. Usually a curry powder contains coriander, chili powder, ginger, cumin, cardamom, and turmeric. So much flavor in one spice blend!
Tips for making Curried Chicken Chowder:
- If you get organized, this soup can be made in just about 30 minutes. With so much flavor already, you really just need to simmer it long enough to get the potatoes soft.
- You’ll need 4 cups of shredded cooked chicken. I use rotisserie chicken, but you can bake, poach, or grill some chicken to use. White meat, dark meat, or a combination works.
- Omit the chicken and use vegetable broth to make this chowder vegetarian.
- Leftovers can be frozen to eat later.
Garnish with green onion, lime wedges, and cilantro and you have a delicious Thai-flavored soup that is packed to the max with flavor.
More Soup Recipes to Try:
Curried Chicken Chowder
Ingredients
- 2 cups diced sweet onion
- 1/2 cup diced celery
- 1 cup diced carrots
- 2 tablespoons olive oil
- 2 garlic cloves,, minced
- 6 cups chicken broth
- 1 pound Yukon Gold potatoes,, peeled and cubed
- 1 pound sweet potatoes,, peeled and cubed
- 4 cups shredded cooked chicken
- 3 cups yellow corn,, Fresh, canned, or frozen
- 2 cups uncooked, shelled edamame
- 1 (13.5-ounce) can unsweetened coconut milk
- 1 tablepoon curry powder
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 1/2 teaspoons sugar
- 1/4 teaspoon cayenne pepper
- green onion, lime wedges, cilantro for garnish
Instructions
- Heat oil in a Dutch oven over medium-high heat. Add onion, celery, and carrots and cook for 5 minutes.
- Add garlic and cook 1 minute.
- Add remaining ingredients, excpet garnishes, and simmer for 20 to 25 minutes, or until potatoes are tender.
- Serve with desired toppings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe adpated from Southern Living
Disclosure: This post contains affiliate links.
Wow!!! What a kick of flavor. I switched up just a couple of things and my guests never know what surprise they’re gonna get from my kitchen. Instead of being a soup with chicken I made it thicker. After I sauteed the veggies I sprinkled flour in about 3 tbls. Poured in some stock, coconut milk and your seasonings alone with the potatoes, corn, edemamme and a few green olives. In a baking dish I put some Talopia and fresh shrimp. Poured the curry sauce with all the good veggies on top and put it in the oven for about 15 minutes or so. Served it over white rice and a side of steamed broccoli florets . WOW!!! EVERYONE LOVED IT!! Thank you for sharing these great recipes!
Will keep you posted on some more of your wonderful dishes.