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 Soup1 can (10 3/4 ounces) Campbell’s® Healthy Request® Condensed Chicken Rice Soup2.5 cups water1 teaspoon curry powder2 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 pepper9 ounces Chicken Breast
How's this for an easy Irish potato soup r...
It just doesn’t get any easier or more d...
Light and airy puff pastry cups hold an en...
Ready in under an hour, you can spoon up l...