Free Recipe Corn and Chicken Chowder
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Corn and Chicken Chowder Recipe
3 tb Butter or margarine; divided
1 lb Chicken breasts; cut into
-chunks
2 md Leeks; sliced, 2 cups
2 md Potatoes; cut into bite-size
-chunks
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
Corn and Chicken Chowder Preparation
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 <ksonness@suffolk.lib.ny.us> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by Karen Sonnessa <ksonness@suffolk.lib.ny.us> on Mar 29, 1998
Cooking Temperature:
Recipe Serves: 6
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