Celery chicken chowder
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Stalk celery; (bunch) | |
| 1 | tablespoon | Butter or margarine |
| ½ | cup | Finely chopped onion |
| 1½ | teaspoon | Curry powder |
| 3 | cups | Chicken broth |
| ¾ | teaspoon | Salt |
| 1 | pinch | Ground white pepper |
| ½ | cup | Diced pared apple |
| ¼ | cup | Flour |
| ¾ | cup | Water |
| ¼ | cup | Milk |
| 1 | cup | Diced cooked chicken |
Directions
Trim stem end from celery. Remove leaves, tie with a string into a bundle; set aside. Separate stalks into ribs; thinly slice enough to make 3 cups.
In large saucepan melt butter. Add onion and curry powder. Cook, stir until onion is transparent. Add chicken broth, salt, white pepper and re- served celery leaves. Bring to a boil. Reduce heat; simmer covered, for 15 minutes. Add reserved celery slices. Simmer until barely crisp tender, about 10 minutes. Remove celery leaves. Add apple; simmer for 1 minute. Mix flour mixture and water; blend into saucepan along with milk. Cook, stir until slightly thickened, about 3 minutes. Stir in chicken, heat until hot.
Posted to recipelu-digest by "Diane Geary." <diane@...> on Feb 4, 1998