HealthNotes

15 Minute Curry Vegetable Chowder

• From: Cooking During Stolen Moments

Ingredients

• 1 12 oz bag frozen vegetable blend (such as broccoli, cauliflower, and carrots)

• 4 cups chicken stock

• 1 tsp salt

• 1/2 tsp pepper

• 4 Tbs butter

• 1/8 tsp crushed red pepper flakes

• 1 1/2 tsp curry powder

• 1/4 cup flour

• 1 3/4 cups whole milk

• Additional salt and pepper, to taste

Keep any extras in the freezer for those days when your soup craving just can’t be tamed.

Directions

• Pour the frozen vegetables into a large pot and pour chicken stock on top. Stir in salt and pepper.
• Bring to a boil, reduce heat, and simmer for 5 minutes.
• While the vegetables simmer, melt butter with crushed red pepper flakes. Stir in curry powder and flour. Cook for 2 minutes.
• Stir in vegetables with chicken stock and bring to a boil. Remove from heat. With a potato masher or immersion blender, mash the vegetables in the chicken stock until desired consistency.
• Bring back to a boil and slowly stir in milk. Cook for another minute or so, just until incorporated and thickened.