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How to Make Zippy Chicken Corn Chowder - A Step-by-Step Guide

Nothing beats a warm and hearty bowl of soup, especially during the colder months. If you're looking for a satisfying and flavorful soup to add to your recipe collection, then look no further than our Zippy Chicken Corn Chowder. This creamy and zesty chowder is the perfect way to jazz up your weeknight dinner routine or impress your guests at a dinner party. Packed with tender chicken, sweet corn, and a touch of spice, this soup is sure to become a new family favorite.

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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
  • ½ teaspoon hot pepper sauce
  • 1 cup half-and-half cream

Information

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Servings: 10
  • Yield: 10 servings

  • 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).

    • Nutrition

    0 cal.

    Categories

    Soup recipes
    Chicken recipes
    Corn recipes
    Chowder recipes