Very good. I froze half for later and it reheated beautifully. Lots if great flavors. I preferred it with all of the suggested toppings.
Curried Chicken Chowder
Warm up and fill up with a big-batch of Curried Chicken Chowder. The coconut milk iadds a touch of sweetness to the curried soup.
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Total: 1 Hour
- 2 cups diced sweet onion (about 1 large)
- 1 cup diced celery
- 1 cup diced carrots
- 2 tablespoons canola 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 fresh yellow corn kernels (about 6 ears)
- 2 cups uncooked, shelled frozen edamame (green soybeans)
- 1 (13.5-oz.) can unsweetened coconut milk
- 1 tablespoon curry powder
- 2 teaspoons table salt
- 1 teaspoon ground black pepper
- Toppings: toasted coconut, green onions, peanuts, lime wedges
- Sauté first 3 ingredients in hot oil in a large Dutch oven or stockpot over medium-high heat 5 minutes or until tender; add garlic, and sauté 1 minute. Add broth and next 9 ingredients; bring to a boil, stirring often. Reduce heat to medium, and simmer, stirring occasionally, 20 to 25 minutes or until vegetables are tender. Season with salt and pepper to taste. Serve with desired toppings.
- To Freeze: To preserve the textures of meat and vegetables in hot soup, it's important to cool hot soups completely before freezing. To quickly reduce the temperature, transfer to a large, shallow container (13- x 9-inch baking dish). Refrigerate uncovered, stirring occasionally, until cool. Transfer to airtight containers or zip-top freezer bags. Freeze up to 1 month. Thaw in refrigerator 8 hours.
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