Zippy Chicken Corn Chowder |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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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. Ingredients:
2 pounds boneless skinless chicken breasts, cubed |
4 tablespoons butter, divided |
1 large sweet red pepper, chopped |
2 medium leeks, chopped |
3 tablespoons king arthur unbleached 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:
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).
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