Curried Chicken Chowder

Ingredients

• 2 tablespoons canola oil 
• 1 cup carrots diced
• 1 cup celery diced
• 6 cups chicken broth 
• 40 servings spring onion toasted
• 3 cups ears corn fresh yellow ( 6 ears)
• 1 tablespoon curry powder 
• 2 cups edamame green frozen shelled uncooked ( soybeans)
• 2  garlic clove minced
• 1 teaspoon pepper black
• 4 cups chicken shredded cooked
• 2 cups onion diced sweet ( 1 large)
• 1 pound sweet potatoes and into cubed peeled
• 2 teaspoons salt 
• 13.5 oz coconut milk unsweetened canned
• 1 pound yukon gold potatoes cubed peeled

Equipment

• baking pan
• dutch oven

Directions

1. Saut first 3 ingredients in hot oil in a large Dutch oven or stockpot over medium-high heat 5 minutes or until tender; add garlic, and saut 1 minute.
2. Add broth and next 9 ingredients; bring to a boil, stirring often. Reduce heat to medium, and simmer, stirring occasionally, 20 to 25 minutes or until vegetables are tender. Season with salt and pepper to taste.
3. Serve with desired toppings.
4. To Freeze: To preserve the textures of meat and vegetables in hot soup, it's important to cool hot soups completely before freezing. To quickly reduce the temperature, transfer to a large, shallow container (13- x 9-inch baking dish). Refrigerate uncovered, stirring occasionally, until cool.
5. Transfer to airtight containers or zip-top freezer bags. Freeze up to 1 month. Thaw in refrigerator 8 hours.