15 Minute Curry Vegetable Chowder
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
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.
Nutrition Facts
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