Curried Chicken Chowder

• 2 tablespoons butter
• 1 onion, finely chopped
• 1 teaspoon garlic, finely chopped
• 3 tablespoons flour
• 1 1/2 teaspoons curry powder
• 2 small carrot, halved and sliced
• 1 stalk celery, sliced
• 1 potato, diced
• 4 cups chicken stock
• bouquet garni (parsley, thyme and bay)
• salt
• pepper
• 2 granny Smith apple, peeled, cored and diced
• 16 ounces boneless chicken breast, grilled and cubed
• 6 tablespoons whipping cream
• 2 tablespoons chives, chopped

1. 1.temove skin from chicken breast. Brush with olive oil, sprinkle with salt and pepper. Grill for ~ 10 minutes. Cut into cubes.
2. 2.telt the butter in a large, heavy saucepan over medium heat. Add the onion and garlic. Cook stirring frequently until the vegetables start to soften, about 5 minutes. Stir in the flour and curry powder and cook for 2 minutes. Add the chicken stock. Stir in the carrots, celery, potato. Bring to a boil, stirring frequently. Add the bouquet garni and season with salt and pepper.
3. 3.teduce the heat to medium-low and simmer, stirring occasionally, until the vegetables are almost tender, about 20 minutes. Add the apple and continue cooking for about 10 minutes, or until the apple is tender. Remove the bouquet garni.
4. 4.tdd the cooked chicken. Stir in the cream, taste and adjust seasoning, and heat through. Ladle into warm bowls and garnish with chives

butter, onion, garlic, flour, curry powder, carrot, celery, potato, chicken stock, bouquet garni, salt, pepper, apple, chicken breast, whipping cream, chives

Taken from www.epicurious.com/recipes/member/views/curried-chicken-chowder-50116198 (may not work)