Home > Soups & Stews > Curry Chicken Chowder Curry Chicken Chowder January 4, 2024 | 2 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. This Curry Chicken Chowder is absolutely incredible! With melt-in-your-mouth veggies, tender chicken, and a rich, creamy base, it’s truly the BEST! Five Reasons To Love This Curry Chicken Chowder Simple to Make: Thanks to shortcuts like rotisserie chicken, this chowder is surprisingly easy to prepare. Balanced: It’s packed with vegetables and high in protein. Perfect to make ahead: Ideal for meal prep, its flavor gets even better over time. Cost-effective: This recipe uses affordable, everyday ingredients. Comforting: Hearty and flavorful, this chowder has been a hit with everyone who’s tried it! Curry Chicken Chowder Ingredients Olive oil: Used for sautéing the vegetables. Yellow onion: Dice finely for the best texture. Carrots: Slice thinly; cut large carrots into half moons. Celery: Dice finely for even cooking. Garlic: Use fresh minced or jarred for convenience. Curry powder: Choose a flavorful brand! Chicken bouillon powder: Adds depth and flavor. Chicken broth: Use quality brands; Swanson® is a favorite. Gold potatoes: Provide a creamy texture; no peeling necessary due to the delicate skin. Thickening: Create a roux with butter and flour in a separate pot, then add milk and cream for a silky base that’s not too heavy. Frozen peas: Contribute a pop of flavor and nutrition. Chicken: Use shredded chicken–rotisserie or leftover for ease. Curry Chicken Chowder Serving Suggestions Warm naan or bread: Serve with freshly warmed naan or this easy no-knead bread for dipping. Fresh herbs: Garnish with chopped cilantro or parsley. Lemon wedges: Offer lemon on the side for a flavor boost. Green salad: A quick garden salad makes a crispy, refreshing side. Spicy toppings: Include chili flakes or hot sauce for those who want some heat. How To Make Curry Chicken Chowder Sauté the vegetables: Heat oil in a pot. Add veggies and sauté. Add garlic and seasonings. Pour in broth: Add chicken broth and bring to a boil. Add potatoes: Include potatoes and simmer until tender. Prepare Roux: In a separate pot, melt butter. Mix in flour, then gradually add milk and cream. Combine: Once potatoes are tender, mix in the roux mixture. Add final ingredients: Stir in peas and chicken. Heat through and enjoy! STORAGE Storage Store Curry Chicken Chowder in an airtight five ainer in the refrigerator for up to days; gets more flavorful every day! For longer storage, freeze in suitable containers or freezer bags for up to three months. Thaw in the refrigerator before reheating. Reheat slowly over low heat to avoid curdling. More Flavorful Soup Recipes: Slow cooker Southwestern Corn Chowder Creamy Artichoke Soup Five-Ingredient Creamy Chicken and Wild Rice Soup Taco Soup Broccoli Cheddar Soup FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Curry Chicken Chowder 5 from 2 votes - Review this recipe This Curry Chicken Chowder is absolutely incredible! Featuring melt-in-your-mouth veggies, tender chicken, and a rich, creamy base, it's truly the BEST! SAVE TO RECIPE BOX Print Recipe Curry Chicken Chowder 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This Curry Chicken Chowder is absolutely incredible! Featuring melt-in-your-mouth veggies, tender chicken, and a rich, creamy base, it's truly the BEST! Course Dinner, Main Course, Soup Cuisine Healthy Keyword Curry Chicken Chowder Prep Time 30 minutes minutes Cook Time 30 minutes minutes Total Time 1 hour hour Servings 6 -8 servings Chelsea Lords Calories 564kcal Author Chelsea Lords Cost $14.87 EquipmentLarge Dutch-oven Ingredients▢ 2½ cups finely diced cooked chicken up to 3 cups (if using uncooked chicken see Note 1)▢ 2 tablespoons olive oil▢ 2 cups each: finely diced yellow onion, thinly sliced carrots (1 large onions, 4 large carrots)▢ 1½ cups finely diced celery (3-4 stalks)▢ Fine sea salt & pepper▢ 1 tablespoon minced garlic (3 cloves)▢ 1 tablespoon yellow curry powder▢ 2 teaspoons chicken bouillon powder▢ 32 oz chicken broth (4 cups)▢ 3 cups gold potatoes diced, unpeeled(Note 2)▢ 4 tablespoons unsalted butter▢ ⅓ cup white flour▢ 3 cups milk (whole recommended)▢ ½ cup heavy whipping cream▢ 1½ cups frozen peas ▢ Optional: 3 tablespoons finely minced fresh cilantro or parsley, lemon▢ Serve with: warmed/toasted naan (Note 3) InstructionsVEGGIES: In a Dutch oven or a large soup pot, heat oil over medium-high heat. Add onions, celery, and carrots. Season with salt and pepper (recommend ¾ tsp salt nd ½ tsp pepper). Sauté until tender, about 8 minutes. Don't rush this step!SEASONINGS AND BROTH: Add garlic, chicken bouillon, and curry powder. Stir for 1 minute. Add broth and bring to a boil. Add potatoes and return to a boil, then reduce heat to a simmer. Cover pot and simmer for 15-18 minutes or until potatoes are tender. CREAM BASE: Meanwhile, melt 4 tbsp butter in a separate pot over medium heat. Sprinkle flour on top and whisk briskly until smooth. Season to taste (we recommend ¼ teaspoon each of salt and pepper). Cook, whisking constantly, for 1 minute. Gradually add 1 cup milk, whisking until thick. Gradually add in the remaining milk and cream, whisking continuously. Simmer until thickened (See Note 4). Keep warm.FINISH: Once potatoes are tender, reduce heat to low and stir the cream base into the soup. Add in chicken and peas, heating through. Remove soup from heat and adjust seasoning if needed. Add a splash of lemon if you'd like some acidity and herbs for freshness.SERVE: Ladle into bowls and serve with warm naan. Video Recipe NotesNote 1: To use uncooked chicken: Use 3/4 to 1 pound of boneless, skinless chicken breasts (about 2 medium-sized breasts). Seasoning: Cut the chicken breasts in half widthwise to make 4 thin fillets. Flatten them to an even width using a meat mallet, frying pan, or your fist. Season both sides with salt and pepper (about 1/4 teaspoon of each per side). Cooking: Heat 2 tablespoons of oil in the soup pot. Once hot, add the chicken in a single layer. Cook for 3-4 minutes per side, until the chicken reaches an internal temperature of 160 degrees F or the juices run clear. Transfer the chicken to a plate, cover loosely with foil, and let it rest for about 5 minutes. Continue with Instruction 1 for making this soup. After resting, slice, dice, or shred the chicken. Note: Do not clean the pot after cooking the chicken. The remaining bits will enhance the soup's flavor. Proceed with the soup recipe as directed. Note 2: Potatoes: The skin on gold potatoes is delicate, so peeling isn't necessary. If using other varieties, peel them first. Note 3: Toasting naan: Stovetop: Spray with cooking oil, grill to get char marks, then cover with a tea towel. Microwave: Heat wrapped in a damp towel for 15 seconds. Toaster: For mini naan like Stonefire®, simply use a toaster. Note 4: Cream base: The base should be thick enough that a line drawn across a wooden spoon with your finger holds its shape. Nutrition FactsServing: 1serving | Calories: 564kcal | Carbohydrates: 53g | Protein: 27g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 104mg | Sodium: 879mg | Potassium: 1257mg | Fiber: 7g | Sugar: 15g | Vitamin A: 4202IU | Vitamin C: 40mg | Calcium: 258mg | Iron: 3mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
