Zippy Chicken Corn Chowder 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 Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Zippy Chicken Corn Chowder cont. 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). Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008

	Zippy Chicken Corn Chowder Yield: 10 servings (2-1/2 quarts). Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008