Title: Curried Chicken Chowder
Categories: Soup &, Stew
Yield: 4 Servings

1/2 c All-purpose flour
2 cn (14.5 oz.)ready to serve
-chicken broth
2 md Onions; sliced
2 md Carrots; sliced
4 New potatoes; unpeeled,
-cubed
1 ts Curry powder
2 Cloves garlic; minced
4 Boneless skinless chicken
-breast halves; cut in 1/2"
-pieces
1/2 c Frozen corn
1/2 c 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.
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@aol.com