Curried Chicken Chowder
This can be prepared 1 or 2 days ahead—reheat just before serving.
Serves: 8Hands-on: 30 minutesTotal: 2 hours 20 minutesDifficulty: Medium
- 1 medium onion, peeled and quartered
- 4 whole cloves
- 1 chicken (3 lbs.), cut up into 8 pieces
- 3 cups thinly sliced carrots, divided
- 1 cup thinly sliced celery
- 1 tsp. salt
- 1 bay leaf
- 10 cups water
- 3 Tbsp. butter
- 1 Tbsp. finely chopped shallot
- 1⁄2 tsp. curry powder
- 1⁄4 cup dry sherry
- 1 cup light cream
- Stud each of the onion quarters with one clove. Place in a large saucepan. Add the chicken pieces, 1 cup carrots, 1⁄2 cup celery, salt, and bay leaf to the pan. Add 10 cups water and bring to a boil over high heat, uncovered. Reduce heat to low, partially cover the pan, and simmer for 1 hour. Skim off and discard any residue that accumulates on the surface as it cooks.
- Remove the chicken pieces and allow to cool. Pull the meat from the bones and discard the skin and bones. Cut the meat into 1⁄2-inch cubes; set aside.
- Strain the chicken stock through a fine-mesh sieve. Reserve the stock and the vegetables; discard the cloves and the bay leaf. Let the stock sit for a few minutes, then skim off any fat that accumulates at the top.
- Put the vegetables and 1 cup of stock into a food processor or blender. Blend until smooth in consistency. Heat the remaining stock in a large saucepan over medium-high heat. Stir in the vegetable purée and the remaining carrots and celery. Return to a boil, then reduce heat to low. Simmer, uncovered, for 30 minutes.
- In a small skillet, heat the butter until it foams. Sauté the shallot for 1 minute. Stir in curry powder; cook over low heat for another 3 minutes. Stir the mixture into the soup; simmer, uncovered, for 15 minutes.
- Add the chicken pieces, sherry, and cream. Heat until hot and steaming, about 3 minutes, over medium heat—do not boil. Ladle into serving bowls.