Recipe: Corn and Chicken Chowder

CORN AND CHICKEN CHOWDER

3 tablespoons butter or margarine, divided use
1 pound chicken breasts, cut into chunks
2 medium leeks, sliced (2 cups)
2 medium potatoes, cut into bite-size chunks
1 large green pepper, diced
2 tablespoons paprika
2 tablespoons all-purpose flour
3 cups chicken broth
2 1/2 cups fresh corn kernels
1 1/2 teaspoon Tabasco pepper sauce
1 teaspoon salt
1 cup half-and-half

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
From: angel,LA.
Source: Tabasco