Photo: Melina Hammer; Styling: Buffy Hargett
Hands-on Time
40 Mins
Total Time
1 Hour
Makes about 16 cups

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.

How to Make It

Step 1

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.

Step 2

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.

Ratings & Reviews

NMKathy's Review

November 01, 2013
Delicious! The chopping too a little while, but totally worth it! The coconut milk added a touch of sweetness.


June 04, 2017
Simple enough to make, freezer friendly and delicious, my favorite kind of recipe. I waited 10 minutes between potatoes and sweet potatoes, I find potatoes take longer to cook and sweet potatoes turn to an unpleasant mush when over cooked and the 10 minutes worked out great.

MemphisMich's Review

November 07, 2013

Selfduo's Review

January 07, 2014
Very good. I froze half for later and it reheated beautifully. Lots if great flavors. I preferred it with all of the suggested toppings.

Sphere's Review

October 21, 2014
I tried a Curried Chicken Chowder at Hale & Hearty in NYC and hoped this recipe was a copycat. It was not, but with a little tweaking it was EXCELLENT! I followed the recipe exactly as written, but it was not as creamy or sweet as what I had in NYC. I added a tablespoon of sugar to the recipe and served it over a heaping tablespoon of non-fat Greek yogurt (don't add to the pot or the yogurt will separate). It was delicious!


August 23, 2015
So good! I like to always keep some in the freezer for a quick lunch or dinner.