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 servings--380 calories--35 calories from fat--4 grams fat.

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