Curried Chicken Chowder

(Renee Montoya)

2 c water
2 1/2 T chicken bouillon
1/2 c diced green onion
1 1/2 t curry powder
1/4 t cayenne
3 carrots, peeled and diced
3 ribs celery, diced
2 c cooked chicken, chopped
1/2 c butter
1/2 c flour
2 c cream (half & half or milk work fine too)

In pot, combine water and veggies. Boil, reduce to low. Simmer until veggies are tender. Add spices and chicken.

In separate pan, melt butter, add flour and slowly add cream. Do not boil or burn. Add to chicken and veggies. Simmer until thick. Serve over rice.