15 Minute Curry Vegetable Chowder
1 bag frozen California blend vegetables (broccoli, cauliflower & carrots)
4 c. chicken stock or broth
1 t. salt
1/2 t. pepper
4 T. butter
1/8 t. crushed red pepper flakes
1 t. curry powder (or a little less)
1/4 c. flour
1 3/4 c. milk
Additional salt and pepper, to taste
Pour the frozen veggies into a large pot and pour chicken stock on top. Stir in 1 t. salt and 1/2 t. 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 soup and bring to a boil. Remove from heat. With a potato masher or immersion blender, mash the veggies in the chicken stock until desired consistency. Bring back to a boil and slowly stir in milk mixture. Cook for another minute or so, just until incorporated and thickened.
The 1st time we made this we put a heaping tsp of the curry...it was a little spicy...we will be making it with less curry next time!! Miles ate it pretty good, the other 2 not so much. The adults liked it!!