December 18, 2010

Chicken Corn Chowder

 2 pounds
boneless skinless chicken breasts, cubed
 4 tablespoons
butter or margarine, 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
In a soup kettle or Dutch oven, saute chicken in 2 tablespoons butter until lightly browned; set aside and keep warm.  In the same pan, saute the 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 or until the poatoes are tender.
Stir in corn, Worcestershire sauce, salt, hot pepper sauce and reserved chicken; bring to a boil.
Reduce heat.
Cook, unocovered, 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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