Weekend Chowder - cooking recipe

Ingredients

1 can cream of chicken soup
1 can chicken broth
1 3/4 c. water
2 c. cubed, peeled potatoes
1 pkg. frozen mixed vegetables
2 c. cubed, cooked chicken
1/4 c. diced green pepper
1/4 tsp. curry powder

Preparation

In a saucepan, stir cream of chicken soup.
Gradually stir in broth and water (slowly or mixture will be lumpy).
Add potatoes. Boil 5 minutes.
Add remaining ingredients.
Reduce heat to low. Cover; simmer 5 minutes or until vegetables are done.
Makes about 8 1/2 cups or 6 servings.
Recipe may be doubled.
Excellent way to use up leftover odds and ends of frozen vegetables.