Curried Chicken Chowder
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
all-purpose flour
|
|
| 2 | cans |
chicken broth
ready to serve |
*
|
| 2 | medium |
onions
sliced |
|
| 2 | medium |
carrots
sliced |
|
| 4 | each |
new potatoes
unpeeled, cubed |
*
|
| 1 | teaspoon |
curry powder
|
|
| 2 | cloves |
garlic
minced |
|
| 4 | each |
chicken breast halves, boneless, skinless
cut in 1/2 inch pieces |
|
| ½ | cup |
corn
frozen |
|
| ½ | cup |
green peas
sweet, frozen |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
all-purpose flour
|
|
| 2 | cans |
chicken broth
ready to serve |
*
|
| 2 | medium |
onions
sliced |
|
| 2 | medium |
carrots
sliced |
|
| 4 | each |
new potatoes
unpeeled, cubed |
*
|
| 5 | ml |
curry powder
|
|
| 2 | cloves |
garlic
minced |
|
| 4 | each |
chicken breast halves, boneless, skinless
cut in 1/2 inch pieces |
|
| 118 | ml |
corn
frozen |
|
| 118 | ml |
green peas
sweet, frozen |
|
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.
