2 ½cupshalf 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.