March 9, 2014
Curried Chicken Chowder
I am so ready for spring to start next week. While I don't mind winter, this winter has been colder and had far more snow than we normally receive. Even my kids are sick of the snow and complained when my oldest was out of school for snow days twice last week. I think everyone in my house is ready for a little bit of warmer weather and sunshine. Granted we will start complaining about the heat and humidity in the summer (I hate humidity), but for now the 60 degree weather we had yesterday was perfect. Spring also gets me excited about gardening, which I love. It's a great way for me to relax and I love eating all the vegetables and fruit I am able to grow in our backyard. So I am impatiently waiting for the nights to get warm so I can start my planting.
Since our weather was cold last week I made a number of soups and stews. One of the new recipes I tried was for Curried Chicken Chowder from the November 2013 issue of Southern Living Magazine.
This recipe has 15 ingredients. It takes 1 hour of total time, 40 minutes of which is active, and makes 16 cups. I made a few changes to the original recipe. First, I used frozen corn. Fresh corn is hard to find in the winter and frozen is much cheaper. I added the corn frozen and it worked well. For the coconut milk I used light coconut milk and added a tablespoon of corn starch mixed with water to the chowder as a thickener to make up for the fat. Finally, I used homemade chicken broth. The taste is better and it is far cheaper than store bought.
If you are looking to feed a crowd this is a great recipe. It made enough for three meals for my family. I served the chowder with naan bread for the rest of my family, which worked well flavor wise. The edamame is a great way to add protein and add a little bit of crunch to the chowder. Plus using chicken left from another recipe is a great way to save money.
For the recipe go to Curried Chicken Chowder.