Corn And Chicken Chowder

Recipe Ingredients

3 tablespoons	45ml	Butter or margarine - divided
1 lb	454g / 16oz	Chicken breasts - cut into chunks
2 lbs	908g / 32oz	Leeks - sliced - (2 cups) (medium)
2 lbs	908g / 32oz	Potatoes - cut bite-size chunks (medium)
1 lb	454g / 16oz	Green pepper - diced (large)
2 tablespoons	30ml	Paprika
2 tablespoons	30ml	All-purpose flour
3 cups	711ml	Chicken broth
2 1/2 cups	156g / 5.5oz	Fresh corn kernels
1 1/2 teaspoons	7.5ml	Tabasco pepper sauce
1 teaspoon	5ml	Salt
1 cup	237ml	Half-and-half

Recipe Instructions

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.

This recipe yields 8 cups of chowder.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.