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Chicken Vegetable Chowder


1 tablespoon butter
1 cup chopped leeks or onion
1 large potato, peeled and diced
1 cup sliced carrots
1 cup diced red pepper
1/2 cup small pasta shapes
2 cloves garlic, minced
1 tablespoon all-purpose flour
1 can (10 oz) chicken broth
3-1/2 cups milk
2 tablespoon fresh dill, minced
1 tablespoon grated lemon peel
1 cup small broccoli florets, optional
2 cups diced chicken, uncooked
Salt and pepper to taste

In a large pot, melt butter. Add leeks and cook for 1 minute. Add potato, carrots, red pepper, pasta, garlic and flour, stirring well. Add broth, milk, dill and lemon peel and bring to a simmer.

Cover, reduce heat and simmer for 10 minutes or until pasta is tender. Do not boil.

Add broccoli and chicken and return to a low simmer for 5 to 7 minutes or until chicken is cooked and broccoli is tender. Season to taste.

Makes 6 to 8 servings.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.