Curry Chicken Pumpkin Chowder

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Curry Chicken Pumpkin Chowder-2

I just love making soups and stews in the winter season. There is just something so nurturing about it!

I created this dish in the midst of a busy writing day and it took literally less than 30 minutes. It is dairy free and gluten-free.

Curry Chicken Pumpkin Chowder:

2.5 cups of cooked chicken, shredded or in bite-size pieces

1 onion chopped

2 small peppers

3 garlic cloves minced

32 oz chicken broth ( low sodium)

2 cans of 15 oz pumpkin puree

1.5 cups of frozen organic corn

1 cup of jasmine rice*

2 cups of coconut milk (1 cup for rice)

2 tbsp honey

1 tsp Vindaloo spice ( from Savory Spice) but any curry seasoning will work

2 tsp onion/garlic powder ( Savory Spice)

1 tsp pumpkin spice ( Trader Joes’s Brand)

2 tbsp olive oil or coconut oil

Heat oil in large soup pot on medium heat and add onions, peppers, garlic and chicken for about 10 minutes. Then add broth, pumpkin, corn, rice, honey and coconut milk and all seasonings.

To make the rice,along with water( 2 cups) and 1 tsp of EVOO add 1/2 cup of coconut milk. It should be slightly mushy and not fully cooked, add to soup and finish cooking rice in there. It will add a thicker consistency.

Serve hot and enjoy!

Warm hugs,