Curried Chicken Chowder

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Chicken Curry


SourceRecipe from:
Prep time
Cooking time1 hour
Total time1 hour


City Market participates in Farm to Freezer, which provides local and regional produce in our freezer aisle. Try this recipe with our Farm to Freezer corn and edamame, no matter the season! 


2 cups
onion, sweet (diced)
1 cup
celery (diced)
1 cup
carrot (diced)
2 tablespoons
canola oil
2 cloves
garlic (minced)
6 cups
stock, chicken
1 pound
potato (peeled and cubbed)
1 pound
sweet potato (peeled and cubbed)
4 cups
chicken (cooked, shredded)
3 cups
corn kernels (thawed if frozen)
2 cups
edamame (uncooked, frozen)
1 can
coconut milk (unsweetened, 13.5 oz can)
1 tablespoon
curry powder
2 teaspoons
1 teaspoon
black pepper


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.

When ready to serve, top this recipe with garnishes like scallions, peanuts, toasted coconut, or lime wedges.