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Curried Chicken Chowder

2 C diced sweet onion                               1 C diced celery

1 C diced carrots                                         2 Tbsp canola oil

2 garlic cloves, minced                             6 C chicken broth

1 lb Yukon gold potatoes, peeled and cubed

1 lb sweet potatoes, peeled and cubed

4 C shredded cooked chicken

3 C yellow corn kernels (fresh or frozen)

2 C uncooked, shelled frozen edamame

1 (13.5 oz) can unsweetened coconut milk OR heavy cream

1.5 Tbsp. curry powder


Sauté onion, celery and carrots in hot oil in large Dutch oven or stockpot over medium-high heat for 6 minutes or until tender; add garlic and sauté an additional minute.

Add broth, and remaining ingredients.  Bring to a boil, stirring often.  Reduce heat to medium, and simmer, stirring occasionally, for 20-25 minutes or until vegetables are tender.

Season with salt & pepper to taste. Makes about 16 cups.

Found this in an old Southern Living (2013) and it is a flavorful veggie soup for those winter nights!  I should clean out more often!   Enjoy!



About Carol Poche'

Love Baton Rouge and bringing people home. Real estate is my passion...helping homebuyers and sellers follow their dreams. With my business partner, Jeffrey Welsh, our Baton Rouge real estate team The KeyFinders served more than 150 clients last year finding or selling their dream homes! Keyfinders Team Realty 4626 Sherwood Common Blvd. Ste. 304 Baton Rouge, LA 70816 225-335-5395

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