Directions:
- In 4-quart saucepan, over medium-high heat, melt 1 T. butter.
- Cook chicken chunks until well browned on all sides, stirring frequently.
- With slotted spoon, remove chicken to plate.
- Add 2 T. butter to drippings remaining in saucepan.
- Over medium heat, cook leeks, potatoes and green peppers until tender, stirring occasionally.
- Stir in paprika and flour until well blended; cook 1 minute.
- Add chicken broth, corn kernels, Tabasco Sauce, salt and chicken chunks.
- Over high heat, heat to boiling.
- Reduce heat to low, cover and simmer 20 minutes.
- Stir in half-and-half, heat through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 417.41 Kcal (1748 kJ) | ||
| Calories from fat | 175.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.54g | 30% | |
|---|---|---|---|
| Cholesterol | 51mg | 17% | |
| Sodium | 1273.34mg | 53% | |
| Potassium | 743.61mg | 16% | |
| Total Carbs | 43.55g | 15% | |
| Sugars | 5.34g | 21% | |
| Dietary Fiber | 5.28g | 21% | |
| Protein | 16.86g | 34% | |
| Vitamin C | 36.5mg | 61% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 2mg | 11% | |
| Calcium | 102.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 104.68 Kcal (438 kJ) | ||
| Calories from fat | 44.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.9g | 30% | |
|---|---|---|---|
| Cholesterol | 12.79mg | 17% | |
| Sodium | 319.35mg | 53% | |
| Potassium | 186.49mg | 16% | |
| Total Carbs | 10.92g | 15% | |
| Sugars | 1.34g | 21% | |
| Dietary Fiber | 1.32g | 21% | |
| Protein | 4.23g | 34% | |
| Vitamin C | 9.2mg | 61% | |
| Vitamin A | 0.1mg | 16% | |
| Iron | 0.5mg | 11% | |
| Calcium | 25.7mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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