American : Corn and Chicken Chowder
- 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 Original TABASCO® brand Pepper 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.