Corn and chicken chowder
Corn Chicken Chowder Soups
Last updated 6/12/2012 1:17:48 AM. Recipe ID 48368. Report a problem with this recipe.
Title: Corn and chicken chowder
Yield: 6 Servings
3 tb Butter or margarine; divided
1 lb Chicken breasts; cut into
2 md Leeks; sliced, 2 cups
2 md Potatoes; cut into bite-size
1 lg Green pepper; diced
2 tb Paprika
2 tb All-purpose flour
3 c Chicken broth
2 1/2 c Fresh corn kernels
1 1/2 ts TABASCO pepper sauce
1 ts Salt
1 c Half and half
In 4-quart saucepan, over medium-high heat, melt 1 tablespoon butter.
Cook chicken chunks until well browned on all sides, stirring
frequently. With slotted spoon, remove chicken to plate.
Add 2 tablespoons butter to drippings remaining in saucepan. Over
medium heat, cook leeks, potatoes and green pepper 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.
Makes 8 cups.
Busted by Karen Sonnessa
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