Gently spiced corn chowder is always a good option for kids, but feel free to rev up yours with hot pepper sauce. This chowder’s a lifesaver on busy weeknights. —Andrea Early, Harrisonburg, Virginia
Zippy Chicken and Corn Chowder
Zippy Chicken and Corn Chowder
Prep Time
15 min
Cook Time
25 min
Yield
8 servings (3 quarts)
Ingredients
- 1/4 cup butter
- 1 large onion, chopped
- 1 medium green pepper, chopped
- 1/4 cup all-purpose flour
- 1 tablespoon paprika
- 2 medium potatoes, peeled and chopped
- 1 carton (32 ounces) chicken broth
- 1 skinned rotisserie chicken, shredded
- 6 cups fresh or frozen corn
- 1 tablespoon Worcestershire sauce
- 1/2 to 1 teaspoon hot pepper sauce
- 1 teaspoon salt
- 1 cup 2% milk
Directions
- In a stockpot, heat butter over medium-high heat. Add onion and pepper; cook, stirring, until vegetables are crisp-tender, 3-4 minutes. Stir in flour and paprika until blended.
- Add potatoes; stir in broth. Bring to a boil; reduce heat and simmer, covered, until tender, 12-15 minutes.
- Stir in chicken, corn, sauces and salt; bring to a boil. Reduce heat and cook, uncovered, until corn is tender, 4-6 minutes. Add milk; heat through (do not boil).
Nutrition Facts
1-1/2 cups: 351 calories, 12g fat (5g saturated fat), 75mg cholesterol, 920mg sodium, 39g carbohydrate (7g sugars, 4g fiber), 25g protein.
