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!
- 1/2 cup wild and brown rice mix, raw
- 1 1/2 cups water
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 medium carrots, chopped
- 3 stalks celery, chopped
- 3 cloves garlic, minced
- 1 tsp salt
- 2 ears corn, kernels removed
- 1/2 tbsp Madras curry powder
- 6 cups chicken broth
- 1 lb rotisserie chicken, shredded
- 1/4 cup coconut milk
- salt and pepper
- chopped cilantro
- Combine wild and brown rice with water in a medium pot. Bring to a boil over high heat. Cover and reduce to a simmer. Cook 30 minutes or until rice is tender.
- Heat oil in medium sauce pan over medium-low heat until hot. Add onion, carrots, celery and garlic and season with salt. Cook until vegetables are translucent, about 7-10 minutes, stirring occasionally.
- Add corn, curry powder, cooked rice and stir. Pour chicken broth and increase heat to high. Bring to a boil. Cover, reduce to simmer and cook 15 minutes.
- Add shredded chicken and coconut milk, cook 5 more minutes. Season with salt and pepper. Ladle soup into 4 bowls and sprinkle chopped cilantro on top. Serve.
**Helpful tips and common mistakes
This soup 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 than add to the soup later. I used a 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 pan and set aside while you sweat the mirepoix. Follow the recipe, adding the chicken backk 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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