Corn and Chicken Chowder

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  • 3 tablespoons butter or margarine, divided
  • 1 pound chicken breasts, cut into bite-size pieces
  • 2 medium leeks, sliced (about 2 cups)
  • 2 medium potatoes, peeled and cut into bite-size pieces
  • 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 teaspoons TABASCO® brand Original Red Sauce
  • 1 teaspoon salt
  • 1 cup half-and-half


Melt 1 tablespoon of the butter in a 4-quart saucepan over medium-high heat. Add chicken and cook until well browned on all sides, stirring frequently. With slotted spoon, remove chicken to a plate.

Add the remaining 2 tablespoons butter to drippings in saucepan. Reduce heat to medium; add leeks, potatoes, and green pepper and cook 5 minutes or until tender, stirring occasionally. Stir in paprika and flour until well blended; cook 1 minute.

Add chicken broth, corn, TABASCO® Sauce, salt, and chicken and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes. Stir in half-and-half and heat through.

Makes 8 cups.

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