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March 18 Curried Chicken Corn Chowder Curried Chicken Corn Chowder
As winter lingers and we anxiously await the arrival of spring, nothing warms your body and comforts your soul like a bowl of homemade soup.
Using rotisserie chicken from the deli makes this recipe easy and economical. It just might become your favorite go-to comfort food recipe this month.
Curried Chicken Corn Chowder
(serves 4)
1 1/2 pound rotisserie chicken (from the deli)
3 T. butter
1/4 cup flour
1 T. red curry paste (Asian foods aisle)
1 13.5-ounce can coconut milk
1 cup chicken stock
1/4 t. sea salt
1 11-ounce can whole kernal corn
sour cream, garnish
chopped scallions, garnish
toasted coconut, garnish
1. Preheat oven to 350 degrees.
2. Remove chicken from package and place in a small roasting pan.
3. Reheat chicken for 20 minutes.
4. Remove chicken from oven, place on a cutting board and pull chicken from the bone.
5. Chop chicken in 1-inch pieces.
6. In a small pot over medium heat, melt butter and whisk in flour.
7. Add red curry paste and coconut milk and whisk to combine.
8. Add chicken stock, salt, corn and 2 cups chicken meat. (Refrigerate leftover chicken meat for sandwiches.)
9. Heat until thoroughly combined and warmed through.
10. Garnish with sour cream, chopped scallions and toasted coconut.
Enjoy! |
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