Zippy Chicken Corn Chowder

13 ingredients
3 steps

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

  1. 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. 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. 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).

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