Curried Chicken Chowder

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.