Zippy Chicken Corn Chowder
Country Woman
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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.
SERVINGS: 10
CATEGORY: Soup
METHOD: Other stovetop
TIME: Prep: 15 min. Cook: 25 min.
Ingredients:
- 2 pounds boneless skinless chicken breasts, cubed
- 4 tablespoons butter or margarine, 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; set aside and keep warm. In the same pan, saute the 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 or until the potatoes are tender.
Stir in 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).