Curried Chicken Chowder is brimming with bold, comforting flavor. This chowder combines shredded chicken, Yukon Gold and sweet potatoes, corn, and edamame with a fragrant blend of curry powder, cayenne, garlic, and onion for a sweet‑and‑spicy finish.
If you enjoy curry-forward dishes, this easy soup will be a favorite. It’s naturally gluten-free and packed with vegetables, making it a light but satisfying dinner option. The coconut milk and curry powder create a rich, warming base while simple aromatics keep the recipe quick to prepare.
The two ingredients I reach for most in this recipe are curry powder and canned coconut milk. Use canned coconut milk — usually found in the Asian or international aisle — for the best creamy texture and flavor.
Curry Powder
Curry powder is a spice blend that varies by brand, so choose one you enjoy. Common components include coriander, chili, ginger, cumin, cardamom, and turmeric. A good curry powder adds depth and warmth without requiring a long list of separate spices.
Tips For Making Curried Chicken Chowder
- With good mise en place this chowder comes together in about 30 minutes — most of the time is simmering until the potatoes are tender.
- Use 4 cups of shredded cooked chicken. Rotisserie chicken is a convenient shortcut, but baked, poached, or grilled chicken all work. White meat, dark meat, or a mix are fine.
- To make a vegetarian version, omit the chicken and substitute vegetable broth for the chicken broth.
- Leftovers refrigerate well and can be frozen for later. Reheat gently to avoid breaking the coconut milk emulsion.
Garnish with sliced green onion, fresh cilantro, and lime wedges for a bright, Thai-inspired finish that balances the rich coconut and curry flavors.
More Soup Recipes To Try
- Crab and Corn Chowder
- Cheesy Ham and Potato Chowder
- Crock Pot Corn Chowder
- Vegetable Beef Soup
- Taco Soup
- Stuffed Pepper Soup
- Reuben Soup
Curried Chicken Chowder
Curried Chicken Chowder is packed with chicken, Yukon Gold and sweet potatoes, corn, and edamame, all simmered in a savory coconut-curry broth. Bold, creamy, and comforting.
Prep: 5 mins | Cook: 30 mins | Total: 35 mins | Servings: 6
Equipment
- Large Dutch oven or heavy-bottomed pot
Ingredients
- 2 cups diced sweet onion
- 1/2 cup diced celery
- 1 cup diced carrots
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 6 cups chicken broth (or vegetable broth for vegetarian)
- 1 pound Yukon Gold potatoes, peeled and cubed
- 1 pound sweet potatoes, peeled and cubed
- 4 cups shredded cooked chicken
- 3 cups yellow corn (fresh, canned, or frozen)
- 2 cups uncooked, shelled edamame
- 1 (13.5-ounce) can unsweetened coconut milk
- 1 tablespoon curry powder
- 2 teaspoons salt (adjust to taste)
- 1 teaspoon black pepper
- 1 1/2 teaspoons sugar
- 1/4 teaspoon cayenne pepper (optional, adjust for heat)
- Green onion, lime wedges, and cilantro for garnish
Instructions
- Heat the olive oil in a Dutch oven over medium-high heat. Add the diced onion, celery, and carrots and cook, stirring occasionally, for about 5 minutes until the vegetables begin to soften.
- Add the minced garlic and cook for about 1 minute, until fragrant but not browned.
- Add the chicken broth, Yukon Gold potatoes, sweet potatoes, shredded chicken, corn, edamame, coconut milk, curry powder, salt, pepper, sugar, and cayenne (if using). Stir to combine.
- Bring the chowder to a gentle simmer, then reduce the heat and simmer uncovered for 20–25 minutes, or until the potatoes are tender and flavors are well blended.
- Taste and adjust seasoning as needed. Serve hot with sliced green onion, fresh cilantro, and lime wedges on the side.
Nutrition (approximate)
Calories: 653 kcal | Carbohydrates: 65 g | Protein: 37 g | Fat: 30 g | Saturated Fat: 16 g | Sodium: 1798 mg | Fiber: 11 g
Nutrition information is automatically calculated and should be used as an approximation.
Recipe adapted from Southern Living.
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