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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

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

Printed from tasteofhome.com Oct 11, 2008

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Zippy Chicken Corn Chowder cont.

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).