Easy Veggie and Chicken Chowder
From The Hamilton Beach Test Kitchen
Added by Pat
Ingredients
- 1 tablespoon olive oil1 medium onion, chopped2 garlic cloves, minced1 package (8 oz.) mushrooms, sliced1 cup pulp reserved from a green juice1/2 cup all-purpose flour3 cans (15 oz. each) chicken broth4 cups low fat (2%) milk1 teaspoon curry powder1 teaspoon salt1/2 teaspoon coarse black pepper1 can (11 oz.)corn, drained2 cups shredded cooked chicken2 small red potatoes, cut into 1-inch pieces1/3 cup packed cilantro leaves, chopped
Directions
- Heat oil in dutch oven over medium-high heat. Cook onions and garlic for 2 minutes.Add mushrooms for an additional 3 minutes.
- Stir in pulp and flour until mixture begins to thicken. Gradually stir in broth, milk, curry, salt, pepper.
- Add corn, chicken and potatoes, cooking over low heat for 45 to 50 minutes until potaotes are tender.
- Garnish with cilantro before serving.
Serves: 10-12
