*  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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