Corn and Chicken Chowder
- Ready In:
- 50mins
- Ingredients:
- 12
- Yields:
-
8 Cups
ingredients
- 3 teaspoons butter or 3 teaspoons margarine, divided
- 1 lb chicken breast, cut into chunks
- 2 medium leeks, sliced,2 cups worth
- 2 medium potatoes, cut into bite-size chunks
- 1 large green pepper, diced
- 2 teaspoons paprika
- 2 teaspoons all-purpose flour
- 3 cups chicken broth
- 2 1⁄2 cups fresh corn kernels
- 1 1⁄2 teaspoons Tabasco sauce
- 1 teaspoon salt
- 1 cup half-and-half
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.
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Reviews
-
This is a wonderful hearty soup! I love corn chowder and the chicken makes it even better! The aroma is wonderful and it was so easy to make. I did though omit the green pepper and added a clove of garlic and lessened the tabasco sauce. The chowder came out wonderful, very tasty, this recipe is a wonderful addition to my collection! Enjoy! Danielle Cone
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RECIPE SUBMITTED BY
Lali8752
United States
My passions are my faith, my family, genealogy, collecting recipes, cookbooks and movies.