Saturday, August 11, 2018

Curried Chicken and Shrimp Chowder

This started out as a convenient way to use up leftovers, and has since become a family favorite! I love joining different styles of cooking - like chowder with curry.


1 tsp olive oil
1/2 cup diced onion
1 tsp minced garlic
2 Anaheim chilies, seeded and diced
4 cups low sodium chicken stock
4 potatoes, peeled and diced
2 ears corn, kernels cut from the cob
1 tsp dried parsley
1 tsp dried basil
1 tsp to 1 Tbs curry powder
1 tsp paprika
1 chicken breast, cooked and diced
6 jumbo shrimp, deveined, cooked and diced
1 Tbs fresh Italian parsley, minced
1/2 cup soy creamer or low fat milk


Heat the olive oil in a heavy bottomed stock pot. Add the onion, garlic, and chilies and cook until the onion becomes translucent, about 2 to 3 minutes. Add the chicken stock, along with the potatoes, corn, and spices. Bring to a boil and simmer until the potatoes are almost cooked. Add the chicken, shrimp, fresh herbs, and milk and simmer until everything is hot. Serve along with a salad for a complete meal.

Stealthy Cooking Tip: If you like your curry spicy, you can leave the ribs and seeds in the chilies, or use a hotter chili, like a jalapeno. You can also spice this up by using a hot curry spice. Taste the chowder as it cooks to make sure it's spicy enough for you. 

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