Recipe - Corn And Chicken Chowder

3 tablespoon Butter or margarine; divided
1 pound Chicken breasts; cut into
chunks
2 md Leeks; cut or sliced up , 2 cups
2 md Potatoes; cut into bitesize
chunks
1 lg Green pepper; minced
2 tablespoon Paprika
2 tablespoon Allpurpose flour
3 cup Chicken broth
2 One half cup Fresh corn kernels
1 One half teaspoon TABASCO pepper sauce
1 teaspoon Salt
1 cup Half and half

In 4quart saucepan, over mediumhigh heat, melt 1 tablespoon butter. Cook
chicken chunks until well browned on all sides, stirring frequently. With
slotted spoon, remove chicken to plate.

Add 2 tablespoons butter to drippings remaining in saucepan. Over medium
heat, cook leeks, potatoes and green pepper until tender, stirring
occasionally. Stir in paprika and flour until well blended; cook 1 minute.
Add chicken broth, corn kernels, TABASCO sauce, salt and chicken chunks.
Over high heat, heat to boiling. Reduce heat to low; cover and simmer 20
minutes. Stir in halfandhalf; heat through.

Makes 8 cups.

Busted by Karen Sonnessa ksonness@suffolk.lib.ny.us

Recipe by: Tabasco www.tabasco.com

Posted to MCRecipe Digest by "Karen Sonnessa" ksonness@suffolk.lib.ny.us
on Mar 29, 1998