"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Zippy Chicken Corn Chowder Recipe

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This recipe for Zippy Chicken Corn Chowder, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Friday, April 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds boneless skinless chicken breasts, cubed
4 tablespoons butter or margarine, divided
1 large sweet red pepper, chopped
2 medium leeks, chopped
3 tablespoons all-purpose flour
1 tablespoon paprika
4 cups chicken broth
2 medium potatoes, cubed
4 cups frozen corn
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 to 1 teaspoon hot pepper sauce
1 cup half-and-half cream

Directions:
Directions:
In a soup kettle or Dutch oven, saute chicken in 2 tablespoons butter until lightly browned; set aside and keep warm. In the same pan, saute the red pepper in remaining butter until tender. Add the leeks; cook for 1 minute. Stir in the flour and paprika until blended. Gradually stir in the broth. Add the potatoes; bring to a boil.
Reduce heat; cover and simmer for 15 minutes or until the potatoes are tender.
Stir in corn, Worcestershire sauce, salt, hot pepper sauce and reserved chicken; bring to a boil. Reduce heat. Cook, uncovered, for 5-8 minutes or until corn is tender, stirring occasionally. Stir in cream and heat through (do not boil).

Number Of Servings:
Number Of Servings:
10 (2 1/2 quarts)
Personal Notes:
Personal Notes:
Nutrition Facts
One serving: (1 cup) Calories: 294 Fat: 10 g Saturated Fat: 5 g Cholesterol: 74 mg Sodium: 737 mg Carbohydrate: 29 g Fiber: 3 g Protein: 24 g

I got this recipe from www.tasteofhome.com/Recipes

 

 

 

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