French🥣 Soups & stews

Curry Chicken Chowder

Name: Curry Chicken Chowder
Cuisine: French
Ingredients: ¾ lb chicken; 1 onion; 2 cups celery; ~½ cup fennel; ~1 red bell pepper; ~2 scallion; 1½ tbsp fresh thyme; 1 tbsp curry powder; ½ cup dried apricots; ¼ cups white raisins; 1 tbsp garlic; 2½ cups corn; ~12 oz chicken stock; 13½ oz coconut milk; ~¼ cups heavy cream; 1 cup cornstarch; ~1 tsp salt; ~½ tsp black pepper

A creative chowder that combines aromatic curry spices with the creamy richness of coconut milk, featuring tender chicken, dried apricots, raisins, and a medley of vegetables in a silky, flavorful broth.

Adapted from a video by Chef Jean-Pierre

Curry Chicken Chowder Recipe | Chef Jean-Pierre

Watch on YouTube

Ingredients

chickencut into small pieces¾ lb
onionlarge, cut small1
celerycut small2 cups
fennelcut into small pieces, optional~½ cupest.
red bell peppercut small, can substitute with green or yellow pepper, optional~1est.
scallionwhite part added at the start, green part added at the end~2est.
fresh thymeif using dried thyme, use half the amount1½ tbsp
curry powderinitial amount, can add 1 more tablespoon at the end for more flavor1 tbsp

Steps

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1
Prepare all ingredients: cut chicken into small pieces, and dice one large onion, about 2 cups of celery, fennel, and red bell pepper into small uniform pieces. Separate the white and green parts of the scallion, reserving the green part for the end.
2
Heat a pan and sauté the onion, chicken pieces, celery, and white part of the scallion; season with salt and pepper. Once the chicken is about 75-80% cooked, remove it to a plate and set aside.
3
Add 1.5 tablespoons of fresh thyme to the pan, then add 1 tablespoon of curry powder and toast for about 1 minute to release the aromas.
4
Stir in 1/2 cup of chopped dried apricots, 1/4 cup of white raisins (optional), and 1 tablespoon of minced garlic.
5
Pour in approximately 12 oz of chicken stock, reduce the heat to low, and let the soup simmer gently until the vegetables become tender.
6
Once the vegetables are tender, add back the reserved chicken, about 2.5 cups of frozen corn, and the green part of the scallion. Bring to a boil.
7
Add the full-fat coconut milk (13.5 oz / 400 ml) and a small amount of heavy cream. Add an additional tablespoon of curry powder for more depth of flavor. Stir well to combine.
8
Dilute about 1 cup of cornstarch in water. Take a small amount of the hot broth and mix it with the cornstarch slurry to temper it, then slowly pour this mixture into the boiling soup while stirring constantly until the desired consistency is reached. Taste and adjust the seasoning and curry flavor as needed.
9
Bring the soup to a full boil and observe that the corn, chicken, and other solids no longer sink, indicating the correct consistency has been reached. Ladle into bowls and serve hot.

Curry Chicken Chowder

Ingredients

Steps

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