Curried Chicken Chowder

Campbell's Curried Chicken Chowder Recipe

Creamy and hearty, this chowder offers great taste satisfaction with just a tease of curry.

At a glance

Prep

10 min.

Total

30 min.

Serves

6

Servings: 1 1/2 cups each

Cook: 20 min.

Made With

  • Campbell’s® Healthy Request® Condensed  Cream of Chicken Soup

    Campbell’s® Healthy Request® Condensed Cream of Chicken Soup

  • Campbell’s® Healthy Request® Condensed  Chicken Rice Soup

    Campbell’s® Healthy Request® Condensed Chicken Rice Soup

  • Swanson® Premium White Chunk Chicken Breast in Water

    Swanson® Premium White Chunk Chicken Breast in Water

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What You'll Need

1 can (10 3/4 ounces) Campbell’s® Healthy Request® Condensed Cream of Chicken Soup
1 can (10 3/4 ounces) Campbell’s® Healthy Request® Condensed Chicken Rice Soup
2 1/2 cups (2 soup cans) water
1 teaspoon curry powder
2 medium potatoes (about 10 ounces), cut into cubes (about 2 cups)
1 package (about 9 ounces) frozen mixed vegetables (carrots, green beans, corn, peas)
1/4 cup diced red bell pepper or green bell pepper
2 cans (4.5 ounces each ) Swanson® Premium White Chunk Chicken Breast in Water, drained

How to Make It

  • 1

    Heat the soups, water, curry powder, potatoes, vegetables and pepper in a 4-quart saucepan over medium-high heat to a boil.

  • 2

    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.

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RID#24223

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