Creamy and hearty, this chowder offers great taste satisfaction with just a tease of curry.
cost per recipe: $9.33
The price is determined by the national average.
can (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Chicken Soup
can (10 3/4 ounces) Campbell’s® Healthy Request® Condensed Chicken Rice Soup
teaspoon curry powder
medium potato, cut into cubes (about 2 cups)
package (about 9 ounces) frozen mixed vegetables (carrots, green beans, corn, peas)
cup diced red bell pepper or green bell pepper
cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained
Heat the soups, water, curry powder, potatoes, vegetables and pepper in a 4-quart saucepan over medium-high heat to a boil.
Reduce the heat to low. Cover and cook for 10 minutes or until the vegetables are tender. Stir in the chicken. Cook until the mixture is hot and bubbling.
(4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained
(10 3/4 ounces) Campbell’s® Healthy Request® Condensed Chicken Rice Soup
(10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Chicken Soup
April 11, 2019
I loved this soup. Its creamy and filling but if you like a strong curry flavor one teaspoon isn't enough. I added more, one teaspoon at a time, till I tasted curry to my liking. Plus added salt to brighten the dish up and this worked for me. I might try other seasonings like Taco maybe with a pound of beef for the meat.
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