Make this corn chowder FAST while the fall harvest for corn is still going on.
The corn was SO FRESH that you could literally eat it raw off the cob.
And if you are as obsessed as I am with anything curry-flavored then this soup is for you.
Mr. Peaches has been working with little kiddos recently and catching all of their little sniffles so this was the perfect remedy for his sickness.
Serve it with some warm whole-grain crusty bread, perhaps on a rainy day while snuggling on the couch and watching 9 episodes of Girls on HBO, and it tastes even better.
peaches and cake
Curried Chicken Corn Chowder
Adapted from Kendra Doss, Taste of Home Magazine
Yields 8 servings (2 ¼ quarts)
Time: About 2 hours
3 medium yellow onions, diced
8 celery ribs (from 1 whole head of celery), diced
1 tablespoon butter
3 14.5-oz. cans reduced-sodium chicken broth
5 large ears of fresh corn, kernels removed (or use 5 cups frozen corn if fresh is not available)
2 ¼ teaspoons curry powder
¼ teaspoon salt
¼ teaspoon fresh ground pepper
Dash cayenne pepper
½ cup all-purpose flour
½ cup milk (Any kind will do. I used 1% milk.)
1 to 1 ¼ lb. boneless skinless chicken breasts
¼ cup minced fresh cilantro
whole grain crusty bread, for serving
In a large Dutch oven or pot, sauté onions and celery in butter over medium-low heat until tender, about 30 minutes. Stir in the broth, corn, curry powder, salt, pepper and cayenne. Increase heat and bring to a boil. Reduce heat; cover and simmer for at least 15 minutes or more.
Meanwhile, bring a separate pot of water to a boil and poach chicken until cooked through (This will range anywhere from 5 to 15 minutes depending on how thick your chicken breast is. Just keep an eye on it.) Remove chicken from pot and set aside. Dice into small pieces.
In a small bowl, whisk flour and milk with a fork until smooth and no lumps remain. Stir into the pot. Increase heat and bring back to a boil; cook and stir for 2 minutes or until thickened. Add chicken and cilantro; heat through. Season to taste. Serve with warm crusty bread on the side.
*Tip: I haven’t tried this yet, but I imagine this soup could be made vegetarian by substituting garbanzo beans and vegetable broth for the chicken and chicken broth!