Lightly spoon flour into measuring cup; level off. In small bowl, combine flour and 0.75 cup of the broth; blend well. Set aside.

In nonstick Dutch oven or large saucepan, combine remaining broth, onions, carrots, potatoes, curry powder and garlic. Bring to a boil. Reduce heat; cover and simmer 10 minutes.

Add chicken, corn and peas; cook over medium-low heat for 5-7 minutes or until chicken is no longer pink. Blend in flour mixture. Cook and stir over medium heat just until bubbly and thickened.

Makes 4 servings--380 calories--35 calories from fat--4 grams fat.