Tuesday, October 2, 2012

Curried Chicken Chowder

I love chicken as do most people.  Variety is probably rather important to anyone who eats a lot of it!  One of my favorite things growing up was Corn Chowder which is kind of a thicker sort of cream soup for anyone who is not really familiar with chowders.  Think Clam Chowder with corn instead of clams.  Here I decided to do chowder with chicken and lots of veggies…with a curry twist!

  • 6 slices Turkey Bacon
  • 3 Tablespoons of Olive Oil
  • 3 Tablespoons of All Purpose Flour
  • 2 Cans Evaporated Milk
  • 2 Cups Chicken Stock
  • 2 Tablespoons Curry Powder (or to taste)
  • Salt to taste
  • 9 – 10 ounces Mixed Veggies (I used Broccoli, Cauliflower, and Carrots)
  • 1 large Onion, Chopped
  • 1 large Red Bell Pepper, diced (reserve ½)
  • 2 Scallions, sliced (reserve 1)
  • 1 Pound Shredded or Diced Chicken

First, slice the turkey bacon so you end up with pieces.  Heat olive oil in a large soup pot and cook the turkey bacon until crisp, remove with slotted spoon onto paper towel and set aside. 

Second, sprinkle the flour in the bacon-flavored oil and whisk to combine.  Slowly whisk in evaporated milk to make a nice smooth consistency.  Add the chicken stock, curry powder, and salt to taste.  As the chowder cooks it will be slightly thickened. 

Third, add mixed veggies, onion, ½ of the bell pepper, and one of the scallions.  Simmer until the veggies are just about done.  Add chicken and simmer just a couple of minutes so the chicken is heated through.

Finally, ladle into bowls, garnish with the reserved bacon, bell pepper, and scallion.  Enjoy!

I find this particular meal extremely easy to put together on any night.  The best part is that it is a one-pot meal that is filling, tastes good, and won’t break the bank!  I use olive oil and turkey bacon to keep it on the healthier side without sacrificing texture or flavor.  I hope you love this as much as I do!  

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