Curried chicken chowder

4 Servings

Ingredients

Quantity Ingredient
½ cup All-purpose flour
2 cans (14.5 oz.)ready to serve chicken broth
2 mediums Onions; sliced
2 mediums Carrots; sliced
4 New potatoes; unpeeled, cubed
1 teaspoon Curry powder
2 Cloves garlic; minced
4 Boneless skinless chicken breast halves; cut in 1/2\" pieces
½ cup Frozen corn
½ cup Frozen sweet peas

Directions

Lightly spoon flour into measuring cup; level off. In small bowl, combine flour and ¾ cup of the broth; blend well. Set aside.

In nonstick Dutch oven or large saucepan, combine remaining broth, onions, carrots, potatoes, curry powder and garlic. Bring to a boil. Reduce heat; cover and simmer 10 minutes.

Add chicken, corn and peas; cook over medium-low heat for 5-7 minutes or until chicken is no longer pink. Blend in flour mixture. Cook and stir over medium heat just until bubbly and thickened.

Makes 4 servings--380 calories--35 calories from fat--4 grams fat.

Recipe By : Fast & Healthy Sept-Oct 96 Posted to Digest eat-lf.v096.n229 Date: Mon, 25 Nov 1996 19:11:16 -0500 From: LRW979@...

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