Saturday, January 22, 2011

Corn Chowder with Chicken and Curry

This delicious chowder is from "Reverent Irreverance" -- a Rev Gal Blog Pal Blog from a priest and Pampered Chef consultant. How can you beat that combo? ;-)

½ cup chopped bacon
1 medium onion, chopped
1 stalk celery, chopped
3 tablespoons chopped green pepper,
seeds and membrane removed
2-3 teaspoons curry powder
1 cup diced pared raw potatoes
2 cups water
½ teaspoon salt
¼ teaspoon paprika
½ bay leaf
3 tablespoons flour
2 cups milk, divided
2 cups whole-kernel corn
2 cups diced cooked chicken
Chopped parsley (optional)

Sauté bacon pieces slowly until lightly browned. Add onion, celery and green pepper and sauté until lightly brown. Stir in curry (add more to taste). Add potatoes, water, salt, paprika and bay leaf and simmer until potatoes are tender, about 45 minutes. In a small saucepan blend flour and ½ cup milk. Bring to the boiling point and blend with soup mixture, removing any lumps. Heat about five minutes. Heat 1½ cups milk until hot. Add milk, corn and chicken and heat through. Do not boil soup. Serve and garnish with chopped parsley, if desired.

Makes about 8-9 cups.


  1. Sounds yummy, maybe a cross between two soups I love.

  2. I've made almost this exact recipe, only without the curry. Must try this one!

    BTW, I made your coconut pie the other week. Even my husband, who can't stand coconut, thought it was tasty. And SO simple. I substituted a can of low fat coconut milk for the milk, and it was great!

  3. I like quite a bit more curry in this, but then we like curry! Canned coconut milk--what a smart idea!

  4. Know what? I think coconut milk in the curry soup would be good too! I'm gonna try it!

  5. Hello! I'm new to RGBP and just discovered your blog. I love it! I also love your background. God bless!