Curried Chicken Corn Chowder
This recipe is close to one my mom used to make for us kids when the weather turned cold. Hers called for heavy cream, but I came up with a slimmer version that I think is pretty true to the original! —Kendra Doss, Colorado Springs, Colorado
Reviews
Made this delicious chowder using leftover Thanksgiving turkey. Use coconut milk. Added chopped spinach for color because cilantro is not a favorite food. Also added some leftover vegetable mash. Loved the complex taste of the curry powder.
I initially made this soup as written and while it was good, I felt like it needed a bit more flavor. I added 1/2 tsp of turmeric, a 1/2 tsp of ground coriander and2 tsps of red curry paste
This was so good!!!! I will definitely be adding this to my regular rotation. The only changes I made were using thighs instead of breasts and I left out the cilantro.
I made half a batch for a family of 4 and it was just right. Very tasty and a hit with 3/4 (one doesn't care for corn).
Very good.
Very good soup. The nine mounth old even liked it enough that we blended her some for dinner. Will definitely be making it again.
Very good soup. The nine mounth old even liked it enough that we blended her some for dinner. Will definitely be making it again.
Really tasty--good ol' chowder comfort with just a pinch of distinctiveness with the curry flavor. It also tastes great vegetarian, by simply omitting the chicken.
I have made this several times. I freeze the leftovers and enjoy throughout the chilly months.
<p>Even my very picky, no spice-suspicious son loved it. Definitely a keeper.</p>