RECIPES

Ingredients:

• 3 tablespoons butter or margarine
• 1/3 cup coarsely chopped onion
• 1/4 cup coarsely chopped carrot
• 1/4 cup coarsely chopped celery
• 2 tablespoons all-purpose flour
• 1 tablespoon curry powder
• 2 (14.5-ounce) cans chicken broth
• 1 (5-ounce) can Hormel® Chunk Chicken, drained and flaked
• 1 cup whipping cream

Directions:

1. In medium saucepan, melt butter over medium heat. Add onion, carrot and celery; cook 5 to 8 minutes or until onion is transparent.
2. Whisk flour and curry powder into saucepan until smooth; stir in broth. Cook, stirring constantly, 6 to 8 minutes or until mixture thickens and boils. Reduce heat to medium-low. Cover; cook 10 minutes longer.
3. Add chicken and cream to pan; cook, stirring frequently, until mixture is hot and flavors are blended.