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Zippy Chicken Corn Chowder Recipe

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In this full-bodied chowder, corn is complemented by a zesty pepper flavor that you can adjust to suit your family's palate. Serve it with warm rolls and a salad for a completely satisfying meal of a chilly winter day.

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10 Servings
Prep: 15 min. Cook: 25 min.

Ingredients

2 pounds boneless skinless chicken breasts, cubed
4 tablespoons butter, divided
1 large sweet red pepper, chopped
2 medium leeks, chopped
3 tablespoons all-purpose flour
1 tablespoon paprika
4 cups chicken broth
2 medium potatoes, cubed
4 cups frozen corn
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 to 1 teaspoon hot pepper sauce
1 cup half-and-half cream

Directions

In a soup kettle or Dutch oven, saute chicken in 2 tablespoons butter until lightly browned and until no longer pink; Remove from pan, set aside and keep warm.
In the same pan, saute red pepper in remaining butter until tender. Add the leeks; cook for 1 minute. Stir in the flour and paprika until blended. Gradually stir in the broth. Add the potatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes until thickened and potatoes are tender.
Stir in the corn, Worcestershire sauce, salt, hot pepper sauce and reserved chicken; bring to a boil. Reduce heat. Cook, uncovered, for 5-8 minutes or until corn is tender, stirring occasionally. Stir in cream and heat through (do not boil). Yield: 10 servings (2-1/2 quarts).

Nutrition Facts: 1 serving (1 cup) equals 294 calories, 10 g fat (5 g saturated fat), 74 mg cholesterol, 737 mg sodium, 29 g carbohydrate, 3 g fiber, 24 g protein.

Zippy Chicken Corn Chowder published in Country Woman November/December 2003, p33

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