Curried chicken, corn and rice chowder

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!

curry corn chicken chowder (2)

curry corn chicken chowder (13)

curry corn chicken chowder (9)

Curried chicken, corn and rice chowder
Serves 4
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Total Time
1 hr
Total Time
1 hr
402 calories
34 g
101 g
12 g
44 g
4 g
745 g
1909 g
8 g
0 g
6 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 402
Calories from Fat 101
% Daily Value *
Total Fat 12g
Saturated Fat 4g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 101mg
Sodium 1909mg
Total Carbohydrates 34g
Dietary Fiber 5g
Sugars 8g
Protein 44g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1/2 cup wild and brown rice mix, raw
  2. 1 1/2 cups water
  3. 1 tbsp olive oil
  4. 1 medium onion, diced
  5. 2 medium carrots, chopped
  6. 3 stalks celery, chopped
  7. 3 cloves garlic, minced
  8. 1 tsp salt
  9. 2 ears corn, kernels removed
  10. 1/2 tbsp Madras curry powder
  11. 6 cups chicken broth
  12. 1 lb rotisserie chicken, shredded
  13. 1/4 cup coconut milk
  14. salt and pepper
  15. chopped cilantro
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Cherry on my Sundae

**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!

curry corn chicken chowder (7)

curry corn chicken chowder (14)


Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles

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  1. Oh this chicken chowder looks amazing, especially on a cold winter day. Would love some right now, guess I should put this on the menu for this week. 🙂 Gorgeous photos!

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