Taste of Home
Zippy Chicken Corn Chowder
TOTAL TIME: Prep: 15 min. Cook: 25 min.
YIELD: 10 servings (2-1/2 quarts).
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.
Ingredients
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2 pounds boneless skinless chicken breasts, cubed
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4 tablespoons butter, divided
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1 large sweet red pepper, chopped
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2 medium leeks, chopped
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3 tablespoons all-purpose flour
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1 tablespoon paprika
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4 cups chicken broth
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2 medium potatoes, cubed
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4 cups frozen corn
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1 tablespoon Worcestershire sauce
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1 teaspoon salt
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1/2 to 1 teaspoon hot pepper sauce
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1 cup half-and-half cream
Directions
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1.
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.
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2.
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.
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3.
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).
Nutrition Facts
1 cup: 294 calories, 10g fat (5g saturated fat), 74mg cholesterol, 737mg sodium, 29g carbohydrate (4g sugars, 3g fiber), 24g protein.
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