1 Yukon Gold potato (about ½ pound), peeled and diced
2 cups cooked, shredded chicken, white or dark meat
1½ cups fresh or frozen corn kernels
1 cup frozen shelled edamame
½ cup coconut milk
sea salt and freshly ground black pepper, to taste
Instructions
In a large pot, heat avocado oil over medium-high heat. Add onion, celery and carrot and cook, stirring occasionally, until tender, about 5 minutes.
Add garlic and curry powder and cook until fragrant, about 1 minute.
Add chicken broth and scrape any brown bits from the bottom of the pot with a wooden spoon. Add next five ingredients (sweet potato through edamame) and bring to a boil. Reduce heat to medium-low, cover and simmer until vegetables are tender, about 20 minutes
Add coconut milk and cook for 3 minutes. Season with salt and white pepper to taste. Serve immediately.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/curry-chicken-chowder/