Curry Chicken Chowder
 
 
Makes 6-8 servings
Ingredients
  • 1 tablespoon avocado oil
  • 1 cup diced onion
  • ½ cup diced celery
  • ½ cup peeled and diced carrots
  • 1 garlic clove, minced
  • 1½ teaspoons curry powder
  • 4 cups chicken broth
  • 1 sweet potato (about ½ pound), peeled and diced
  • 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
  1. 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.
  2. Add garlic and curry powder and cook until fragrant, about 1 minute.
  3. 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
  4. 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/