Zippy Chicken Corn Chowder Recipe

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Zippy Chicken Corn Chowder Recipe
Zippy Chicken Corn Chowder Recipe photo by Taste of Home
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Zippy Chicken Corn Chowder Recipe

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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.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min.

Ingredients

  • 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

Directions

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). Yield: 10 servings (2-1/2 quarts).
Originally published as Zippy Chicken Corn Chowder in Country Woman November/December 2003, p33

Nutritional Facts

1 cup: 294 calories, 10g fat (5g saturated fat), 74mg cholesterol, 737mg sodium, 29g carbohydrate (4g sugars, 3g fiber), 24g protein.

  • 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
  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.
  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.
  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). Yield: 10 servings (2-1/2 quarts).
Originally published as Zippy Chicken Corn Chowder in Country Woman November/December 2003, p33

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NoodleNel User ID: 6393598 220983
Reviewed Feb. 20, 2015

"My daughters asked me to make a chicken corn chowder and this was great! And easy to make!"

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