Curry chicken corn chowder is easy to prepare and has wonderful creamy warming flavors. Chopped chicken, potatoes, onion, celery and corn cook in a creamy broth with curry powder.
Serve with crackers, our savory herb quick bread the simple four seed crackers, or with our easy peanut butter bread.
Chowder Recipe With Chicken
- After testing this recipe, my husband decided that this is his new favorite soup! He loves the combination of curry powder, chicken, and potatoes in a creamy base.
- The recipe is pretty simple but requires more ingredients than some of my other soup recipes. I like to chop and prep all the ingredients first. I also measure out all the spices in advance. This makes cooking the soup a breeze as you dump and go.
- We love a good traditional chowder and this recipe includes some fresh new flavors. For another chowder recipe try our quick and easy cod potato chowder (another husband's favorite).
- For more chicken soup recipes try our chicken lentil taco soup or our easy instant pot chicken chili.
Recipe Ingredients
CHICKEN: You'll need 1 or 2 chicken breasts (depending on the size) to make 2 cups of chopped chicken cubes. I cooked extra and saved the leftovers for making our pineapple chicken salad. Short on time? A store-bought rotisserie chicken can be shredded and added to the soup as well.
VEGETABLES: Chopped potatoes, frozen corn, green onion, celery, garlic and yellow onion are also included.
SOUP BASE: Curry powder is mixed with fresh thyme, salt and pepper. All in a base of chicken broth and cream.
How To Make Curry Chicken Corn Chowder
- Heat a large pot with cooking oil. Saute the chopped chicken until browned. Set aside.
- Cook the onion and garlic until it turns translucent. Mix in the curry powder.
- Add potatoes, green onion, broth, thyme, bay leaves, salt and pepper. Cook until potatoes are tender when poked with a fork.
- Stir in cream, chicken, and corn. Serve and enjoy!
Leftover soup can be stored in an airtight container in the fridge for up to 4 days. You can reheat on the stove or in the microwave.
Recipe Tips
- Use yellow potatoes or baby potatoes and keep the skins on. This just makes life easier. Chop them into bite-size pieces.
- This soup doesn't freeze well. Potatoes can fall apart after being frozen, creating a crumbly texture. The half-and-half cream will also not freeze well in this soup.
- Chop and prep all the ingredients first before making the soup. Then you can just dump and cook.
- Taste the soup as you're cooking. Season with more salt and pepper if needed.
More Soup Recipes
- Bacon and Squash Soup is creamy and full of healthy vegetables...and bacon!
- Turmeric Ginger Carrot Soup is sweet tasting with a little kick from ginger.
- Pork and Squash Stew is so many colors and textures in a tomato-based broth.
- Black Bean Tortilla Soup is perfect for busy weeknights.
- Creamy Carrot Tomato Soup is delicious and sweet from carrots.
Curry Chicken Corn Chowder
This chowder is easy to prepare and has creamy warming flavors.
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Servings: 6 servings
Ingredients
- 2 cups chopped boneless skinless chicken breast - about 1-2 chicken breasts
- 3 Tbsp cooking oil
- 1 cup yellow onion - diced
- 3 garlic cloves - minced
- 1 celery rib - chopped small
- 1 ½ Tbsp curry powder
- 3 cups chopped yellow potatoes - peeled and cut into bite-size pieces
- 3 cups frozen corn
- ⅓ cup chopped green onion
- 2 ½ cups chicken broth
- 4-6 springs of fresh thyme - or 1 tsp dried thyme
- 2 bay leaves
- 1 tsp salt
- ¼ tsp ground black pepper
- 2 ½ cups half and half cream - or coconut milk if you want dairy free
Instructions
- Prep the vegetables: chop the potatoes, onion, celery and green onion. Chop the chicken into bite-size pieces.
- Heat a large pot or dutch oven with cooking oil. Once the pot is hot, add the chicken and sear on all sides until no longer pink, about 2-3 minutes.
- Remove the chicken to a bowl and set aside for now.
- Saute the onion and minced garlic with a bit of cooking oil until onion turns translucent, about 1-2 minutes.
- Sprinkle the curry powder over top and mix in.
- Add the potaotes, corn, green onion, broth, fresh thyme, bay leaves, salt and pepper. Bring to a boil then let simmer until potatoes are tender.
- Stir in the half and half cream.
- Add back in the chopped chicken and corn. Cook another 1-2 minutes, or until warmed through.
Recipe Notes:
- Use yellow potatoes or baby potatoes and keep the skins on. This just makes life easier. Chop them into bite-size pieces.
- This soup doesn't freeze well. Potatoes can fall apart after being frozen, creating a crumbly texture. The half-and-half cream will also not freeze well in this soup.
- Chop and prep all the ingredients first before making the soup. Then you can just dump and cook.
- Taste the soup as you're cooking. Season with more salt and pepper if needed.
Nutrition Info
Calories: 436kcal | Carbohydrates: 47g | Protein: 20g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 69mg | Sodium: 884mg | Potassium: 1111mg | Fiber: 6g | Sugar: 7g | Vitamin A: 487IU | Vitamin C: 33mg | Calcium: 154mg | Iron: 2mg
The nutritional information provided is an estimate and is per serving.
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Stacey K. says
Amazing recipe. Excited to try more.