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Curried Chicken Chowder

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

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