If this were one of my usual posts, I’d explain that it was one of those days. I had to bundle up all the kids into the car, drive to a building I’ve never seen before, find a parking spot in the city, feed the meter and pull a wagon with 2 kids in it for 6 blocks, wait in line with all 4 kids with only fruit snacks to distract them, navigate the public bathroom with all of them alone, run back to the car before the meter ran out, drive to our next destination in the rain, drive home, lug a sleeping baby, a crabby toddler and several large bags and boxes out of the car and into the house through the pouring rain.
So after that, we just had a couple fun snacks, and lounged around the house, and at 4:30 I realized I had nothing planned for dinner. So I decided to make an easy, tasty, warm you up recipe. And it’s pretty fast too, even though the meat was still frozen and I had to boil it real quick while I was getting everything else ready, and the preschoolers insisted on slicing the celery for me (and taking an incredible amount of time doing it), this meal was still ready to eat in less than an hour. So you should try it.
Also, I’ve been told by people that don’t normally like the flavour of curry that this soup is still good. It doesn’t have a heavy curry taste, I think it is added more for the heat.
Curried Chicken Corn Chowder
2 medium Onions chopped (It’s super yummy if you make one of these onions a Vidalia)
4 Celery ribs, sliced.
2 Tablespoons Butter
45-50 oz. of Chicken broth (depending on what size containers you buy)
3 White unpeeled Potatoes, grated.
3 teaspoons Curry powder
2 16 oz bags, frozen Corn
½ teaspoon freshly ground Black pepper
Several dashes of Hot Chili powder or Cayenne pepper (I like mine spicy, so I tend to add more than a few dashes)
3 cups Milk
½ cup Flour
3 cups cubed cooked Chicken breast
In a large pot, sauté the onions and celery in butter until tender.
Stir in broth and grated potatoes and simmer for 10 minutes, stirring occasionally.
Add Curry, Corn, Pepper, and Hot chili powder or Cayenne pepper. Reduce heat and cover, simmer for 10 more minutes.
In a bowl, whisk the flour and milk together and then whisk into the soup pot and add the chicken. Bring to a boil and cook and stir for 5 minutes and let it warm and thicken.
Serve right away, although I will add that this soup tastes great cold as well.
This recipe makes a large pot full, because I like to have easy leftover for another dinner or a couple of lunches. And after you taste it, you’ll see why. This soup is perfect for a cold rainy day.