It's amazing that a dinner like this, with such exotic flavors, can be so easy to make. This stew is meant for kids who like a little bit of spice -- adult spice-lovers can always add more at the end.

2 large onions, cut into 1/2-inch pieces
1 pound celery, cut into 1/2-inch half-moons
1 pound baby carrots, chopped into 1/2-inch pieces
3 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 teaspoon salt
1/2 teaspoon ground black pepper
4 cups reduced-sodium, fat-free chicken broth
1 1/2 teaspoons red Thai chili paste
1 pound bag frozen corn
Two 14-ounce cans light coconut milk
1 pound white potatoes, peeled and cut into 1/2-inch pieces
(Yukon Gold potatoes work well)
Place the onions, celery, carrots, chicken, salt, pepper, and 3 cups of the chicken broth in the slow cooker. Whisk the remaining chicken broth with the chili paste in a small bowl until no lumps remain, then add the mixture to the slow cooker. Stir the ingredients together with a wooden spoon until combined.Cook for 6 hours on high. (The chowder can be cooked up to this point and refrigerated in a soup pot until about 20 minutes before serving. If chilled, reheat the soup gently over medium-low heat as you cook the potatoes.) Add the corn and coconut milk to the chowder, and stir to combine. Place the potatoes in a medium-size saucepan and add enough cold water to just cover them. Bring the liquid to a boil and cook for 10 minutes, or until the potatoes are soft. Drain the potatoes and add to the chowder. Taste the chowder and adjust the spice level, if desired, by mixing a small amount of chili paste with about 1/2 cup of the chowder liquid in a small bowl and then adding it back into the chowder. Serve hot. (Makes 8 servings)

Categories: soups, asian, chicken, one_dish_meals