Corn And Chicken Chowder

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

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

Recipe

• 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.