Name: Curried Chicken Corn Chowder
Ingredients: 2 tablespoons Olive Oil; 1 medium Onion, finely chopped; 2 Garlic Cloves, minced; 1 rib Celery, chopped; 1 ½ tablespoons Curry Powder; 1 teaspoon Ground Turmeric (optional); 3 cups Potatoes, diced; 3 cups Corn Kernels (fresh or frozen); 4 cups Chicken Broth; 2 cups Cooked Chicken, chopped; 1 ½ cups Half-and-Half or Cream; Salt and Black Pepper, to taste; Fresh Cilantro or Parsley, for garnish

Description

Curried Chicken Corn Chowder is a creamy, cozy soup filled with tender chicken, sweet corn, potatoes, and warm curry spices. A flavorful twist on classic chowder perfect for cold days.

Ingredients

Scale

2 tablespoons Olive Oil
1 medium Onion, finely chopped
2 Garlic Cloves, minced
1 rib Celery, chopped
1 ½ tablespoons Curry Powder
1 teaspoon Ground Turmeric (optional)
3 cups Potatoes, diced
3 cups Corn Kernels (fresh or frozen)
4 cups Chicken Broth
2 cups Cooked Chicken, chopped
1 ½ cups Half-and-Half or Cream
Salt and Black Pepper, to taste
Fresh Cilantro or Parsley, for garnish

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Instructions

Heat olive oil in a large soup pot over medium heat. Add onion, garlic, and celery. Cook until onion is translucent.
Stir in curry powder and turmeric; cook for 30 seconds until fragrant.
Add diced potatoes, corn, and chicken broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes are tender.
Stir in cooked chicken and half-and-half. Heat gently without boiling.
Season with salt and pepper. Stir well and remove from heat.
Garnish with fresh herbs and serve warm.

Notes

Use Yukon Gold potatoes for best texture.
Adjust curry powder to your preferred heat level.
Stir in a splash of coconut milk for extra creaminess and depth.