Entrees
·
Soups

Curried Chicken Chowder

Recipe from: MyRecipes.com

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! 

Chicken Curry

Prep Time

0 minutes

Cook Time

60 minutes

Yield

16 Cups

Ingredients

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 salt
1 teaspoon black pepper

Instructions

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.