Easy Veggie and Chicken Chowder

Easy Veggie and Chicken Chowder

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 1 tablespoon olive oil
    1 medium onion, chopped
    2 garlic cloves, minced
    1 package (8 oz.) mushrooms, sliced
    1 cup pulp reserved from a green juice
    1/2 cup all-purpose flour
    3 cans (15 oz. each) chicken broth
    4 cups low fat (2%) milk
    1 teaspoon curry powder
    1 teaspoon salt
    1/2 teaspoon coarse black pepper
    1 can (11 oz.)corn, drained
    2 cups shredded cooked chicken
    2 small red potatoes, cut into 1-inch pieces
    1/3 cup packed cilantro leaves, chopped

Directions

  1. Heat oil in dutch oven over medium-high heat. Cook onions and garlic for 2 minutes.Add mushrooms for an additional 3 minutes.
  2. Stir in pulp and flour until mixture begins to thicken. Gradually stir in broth, milk, curry, salt, pepper.
  3. Add corn, chicken and potatoes, cooking over low heat for 45 to 50 minutes until potaotes are tender.
  4. Garnish with cilantro before serving.

Serves: 10-12

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