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Zippy Chicken Corn Chowder

 Zippy Chicken Corn Chowder
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.
10 ServingsPrep: 15 min. Cook: 25 min.


  • 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 in the corn, Worcestershire sauce, salt, hot pepper sauce and

2 of 2

Zippy Chicken Corn Chowder (continued)

Directions (continued)

  • 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).
Nutritional 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.