How To make Curried Chicken Chowder
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 servings380 calories:
35 calories from fat--4 grams fat.
How To make Curried Chicken Chowder's Videos
Creamy Chicken Gravy Recipe - Campbell’s Cream of Chicken Soup
Creamy Chicken Gravy Recipe
This simple Campbell’s soup chicken gravy recipe was developed after years of working with a more complicated gravy recipe for Moravian Chicken Pie. This creamy chicken gravy recipe is so simple and easy even a beginner cook can make it look and taste like it is much more complicated! Combine this recipe with my Basic Chicken Pie recipe for a wonderful family dinner idea!
Let me know in the comments below if you like this gravy from cream of chicken soup and what other recipes you’d like to see featured on this channel.
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“Renegade Jubilee” by The Whole Other from the YouTube Audio Library. Posted on the library with the statement, “You’re free to use this song in any of your videos.”
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4 Levels of Chicken Soup: Amateur to Food Scientist | Epicurious
For this episode of '4 Levels,' we challenged chefs of three different levels - an amateur, a home cook and a professional - to make their versions of chicken soup. Once each of them had completed their culinary creation, we brought in a food scientist to review their work. Whose version of the classic sick-day remedy looks the most appetizing to you?
Check out the level 3 recipe on the ICE blog:
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4 Levels of Chicken Soup: Amateur to Food Scientist | Epicurious
Country chicken chowder (Nati koli saaru) is the traditional South Karnataka meal recipe -In English
Country chicken chowder (Nati koli saaru) is the traditional South Karnataka meal recipe -In English Try it so tasty...
#countrychicken #Natikoli #chicken
Whole30 + Keto Creamy Chicken Chowder
Whole30 + Keto Creamy Chicken Chowder Recipe - a low carb, dairy free, thick and creamy chicken and vegetable chowder! Instant pot, stove top + slow cooker instructions. Paleo, gluten free, grain free, sugar free, clean eating, real food.
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Corn and Chicken Chowder | Cooking: How-To | Better Homes & Gardens
Fresh sweet corn and green bell pepper lend a taste of summer to this 30-minute chicken chowder recipe.
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Curry Corn Chowder
Spice up your evening with this warming curry corn chowder, a twist on the classic New England comfort food.
Ingredients:
3 to 4 ears of corn, cooked and removed from cob (or one 16-ounce bag frozen corn, cooked)
10 ounces baby red potatoes, quartered
2 tablespoons grapeseed or peanut oil
5 anchovy fillets
1 medium onion, diced
1/2 tablespoon green curry paste
1-inch piece fresh ginger, grated
1 (16-ounce) can coconut milk
1 1/2 cups vegetable stock
1 tablespoon sugar or palm sugar
12 cherry tomatoes, halved
2 tablespoons tarragon leaves
Steps:
Bring a saucepan filled with salted water to a boil. Add potatoes and cook for 10 minutes. Remove with a slotted spoon and set aside.
In a medium saucepan over medium high heat, add oil, onions and anchovies. Saute until the anchovies have dissolved, about 5 minutes. Add the curry paste, ginger and coconut milk. Stir to combine, and bring to a boil.
Stir in cooked potatoes and corn, followed by vegetable stock and sugar. Bring to a simmer, then reduce heat to low and cover; allow to cook for about 10 minutes.
In a serving bowl, add some cherry tomato halves. Pour chowder over the top, and garnish with tarragon before enjoying.
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