Last Nights Dinner - Curried Chicken Chowder

To my mind there isn't much better than a thick stew or chowder on a cold winters night. I've done quite a few variations on corn chowder over the years, but got to thinking that throwing some edamame into the pot instead of green beans or peas as the green veg and dumping some curry powder in might make for an interesting twist. The family went crazy for it, and even devoured the leftovers this afternoon saying they were better than last night.  That is something to think about when making soup, especially stews and chowders: quite often they are better the second day because the flavors have a chance to blend together better overnight.  Making soup on Saturday or Sunday to be warmed up for dinner during the week for lunches or dinner is a great way to have hot healthy meals for a busy family.

Fatboy Curried Chicken Chowder

YIELD: 10-15 Servings

ACTIVE TIME: 20-30 minutes

TOTAL TIME: 60 minutes

INGREDIENTS

• • 2 Cups Sweet Onion, diced (1 large)
  • 1 cup diced celery
  • 1 cup diced carrots
  • 2 Tbsp. canola oil
  • 2 garlic cloves, minced
  • 6 cups chicken broth
  • 1 lb. Yukon Gold potaotes, peeled and cubed
  • 1 lb. Sweet Potatoes, peeled and cubed
  • 4 cups shredded cooked chicken
  • 3 cups fresh yellow corn kernels (about 6 ears)
  • 2 cups uncooked, shelled frozen edamame (green soybeans)
  • 1 (13.5oz) can unsweetened coconut milk
  • 1 Tbsp. curry powder
  • 2 tsp. sea salt
  • 1 tsp. fresh ground pepper
  • Toppings: Green onion strips, toasted coconut, peanuts

INSTRUCTIONS

• 1. Sauté first 3 ingredients in hot oil in large dutch oven or stock pot over medium high heat for 5 minutes or until tender
  2. Add garlic, continue to sauté for another minute
  3. Add broth and then remaining ingredients except toppings; bring to boil
  4. Reduce heat to medium and continue to simmer, stirring occasionally for 20-30 minutes until vegetables are tender
  5. Serve in bowl, top with green onions, coconut, peanuts, and squeeze of lime wedge

NOTES

Chicken prices can vary.Chicken fryers were $2.99/lb at my local grocer, but whole roasted chickens at the deli were on sale for $5, which was cheaper and saved me timein preparation.If you already have leftover chicken enough to prepare this soup thats great, if not be sure to check for the best option for pricing.