Rating: 5 stars
7 Ratings
  • 5 star values: 7
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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.

Recipe by Southern Living November 2013

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Credit: Melina Hammer; Styling: Buffy Hargett

Recipe Summary

hands-on:
40 mins
total:
1 hr
Yield:
Makes about 16 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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