Curried Chicken Chowder
Submitted by AHavlicek
Curried chicken chowder loaded with potatoes, carrots, corn, and peas in a flour-thickened broth. A hearty, warming one-pot soup that’s on the table in 30 minutes. No cream needed.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minThis chowder has all the thick, belly-warming comfort of a classic New England pot but with curry powder running through it like a golden thread.
New potatoes, carrots, onions, and garlic simmer in chicken broth until just tender, then chunks of chicken breast, frozen corn, and sweet peas go in for a quick cook.
A flour slurry stirred in at the end thickens everything into a proper chowder consistency without any cream or butter, keeping the whole pot surprisingly lean.
Thirty minutes, one Dutch oven, and you’ve got a soup that fills the kitchen with the kind of warm, spiced smell that makes everyone ask “what’s for dinner?"
Kitchen Tips
- Blend the flour into cold broth before adding it to the pot. Dumping dry flour into hot liquid creates lumps that no amount of stirring will smooth out.
- Cut the chicken into uniform half-inch pieces so they cook evenly. Big chunks will still be pink in the center when the small ones are done.
- Leave the skins on the new potatoes. They hold their shape better during simmering and add a rustic texture that peeled potatoes can’t match.
Ingredients
Directions
Lightly spoon flour into measuring cup; level off.
In small bowl, combine flour and ¾ cup of the broth; blend well.
Set aside.
In nonstick Dutch oven or large saucepan, combine remaining broth, onions, carrots, potatoes, curry powder and garlic.
Bring to a boil.
Reduce heat; cover and simmer 10 minutes.
Add chicken, corn and peas; cook over medium-low heat for 5 -7 minutes or until chicken is no longer pink.
Blend in flour mixture. Cook and stir over medium heat just until bubbly and thickened.
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