Corn and Chicken Chowder

Lali's Note:

This is my kind of "comfort food"

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Yield: 8 Cups

• 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 ½ cups fresh corn kernels
• 1 ½ teaspoons Tabasco sauce
• 1 teaspoon salt
• 1 cup half-and-half

Directions:

1. In 4-quart saucepan, over medium-high heat, melt 1 T. butter.
2. Cook chicken chunks until well browned on all sides, stirring frequently.
3. With slotted spoon, remove chicken to plate.
4. Add 2 T. butter to drippings remaining in saucepan.
5. Over medium heat, cook leeks, potatoes and green peppers until tender, stirring occasionally.
6. Stir in paprika and flour until well blended; cook 1 minute.
7. Add chicken broth, corn kernels, Tabasco Sauce, salt and chicken chunks.
8. Over high heat, heat to boiling.
9. Reduce heat to low, cover and simmer 20 minutes.
10. Stir in half-and-half, heat through.

Reviews

[Mommy of 3 Gingers]

Love this soup!!! First time I made this I did it as is and would make it that way every time! But, since I started Weight Watchers, I needed to cut the fat a bit, so I used fat-free evaporated milk in place of the half-n-half. Still GREAT!! Thanks for a great recipe!

[Chef Berry]

Really nice flavour. I added a couple dashes of garlic salt and Montreal Steak Spice, and about a quarter tsp of dried red pepper flakes. I also added 2 medium carrots, chopped. I left out the green pepper and leeks.