Corn and Chicken Chowder

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READY IN:
50mins
YIELD:
8 Cups
UNITS:
US

Ingredients Nutrition

Directions

  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.

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