Creamy and hearty, this chowder offers great taste satisfaction with just a tease of curry.
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.
1 can (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Chicken Soup
1 can (10 3/4 ounces) Campbell’s® Healthy Request® Condensed Chicken Rice Soup
2.5 cups water
1 teaspoon curry powder
2 medium potato, cut into cubes (about 2 cups)
1 package (about 9 ounces) frozen mixed vegetables (carrots, green beans, corn, peas)
0.25 cup diced red bell pepper or green bell pepper
9 ounces Chicken Breast
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