I love, love, love winter. The cold breeze, fresh snowflakes falling on your cheeks…of course, being in Southern California means having only one or two weeks of what we call “winter.” Already having stowed away my parkas and boots, I refuse to jump into summer just yet. To make it at least feel like it’s still winter in my home, I’m cooking up some warm, comforting curried chicken, corn and rice chowder. Corn chowder is always a hit wherever I go, why not add a little something extra with curry, chicken, and rice and make it one healthy meal? It may not be winter outside but it sure feels like it in my kitchen!
**Helpful tips and common mistakes
This curried chicken, corn, and rice chowder originally came together because I was on a mission to clear out my fridge. Left with 5 ears of corn and leftover chicken, I decided to put together this soup.
Start by cooking the rice. You may wonder, why not cook the rice directly in the soup? I found that doing this makes the rice cook unevenly. To avoid this, cook the rice first then add to the soup later. I used wild rice and brown rice blend but feel free to use only wild rice or only brown. If cooking only wild rice, it will take 45 minutes.
Next, sweat the mirepoix, the carrots, onion, and celery. As with most soups, I start with these vegetables to build the flavor base. You want to sweat the ingredients, a technique in which the vegetables are softened and become translucent to build the flavor. Unlike sauteing, you want to sweat the ingredients over medium-low heat to prevent the mirepoix from browning.
Add the remaining ingredients including the corn, rice, curry powder, and stock. If you’re using fresh chicken rather than already cooked chicken, start by sauteing the chicken. Remove from the pan and set aside while you sweat the mirepoix. Follow the recipe, adding the chicken back in once the rice has cooked.
Sprinkle chopped cilantro and there you have it! This chowder comes together easily and quickly but produces great flavor. If you have leftovers, you may have to add water when reheating since the rice does absorb much of the liquid. Enjoy with warm naan and get ready for seconds!
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