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home > recipes > soups > curried chicken chowder
from U.S. * Exported from MasterCook * Curried chicken Chowder Recipe By : Fast & Healthy Sept-Oct 96 Serving Size : 4 Preparation Time :0:00 Categories : soup & Stew Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup all-purpose flour 2 cans (14.5 oz.)ready to serve chicken broth 2 medium onions -- sliced 2 medium 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 1/2 cup frozen corn 1/2 cup frozen sweet peas Lightly spoon flour into measuring cup; level off. In small bowl, combine flour and 3/4 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.

Curried Chicken Chowder


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keyword: curried
keyword: chicken
keyword: chowder
ethnicity: indian
recipes for soups
recipes by LRW979
Email Address:
(posted July 27, 2001)

from U.S.

* Exported from MasterCook *

Curried
chicken Chowder

Recipe By : Fast & Healthy Sept-Oct 96
Serving Size : 4 Preparation Time :0:00
Categories :
soup & Stew

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup
all-purpose flour
2 cans (14.5 oz.)ready to serve
chicken broth
2 medium onions -- sliced
2 medium 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
1/2 cup frozen
corn
1/2 cup frozen
sweet peas

Lightly spoon
flour into measuring cup; level off. In small bowl, combine flour and 3/4 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.



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