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@...