Title: Corn and Chicken Chowder
Categories: Soups
Yield: 6 Servings

3 tb Butter or margarine; divided
1 lb Chicken breasts; cut into
-chunks
2 md Leeks; sliced, 2 cups
2 md Potatoes; cut into bite-size
-chunks
1 lg Green pepper; diced
2 tb Paprika
2 tb All-purpose flour
3 c Chicken broth
2 1/2 c Fresh corn kernels
1 1/2 ts TABASCO pepper sauce
1 ts Salt
1 c Half and half

In 4-quart saucepan, over medium-high 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 half-and-half; heat through.

Makes 8 cups.

Busted by Karen Sonnessa

Recipe by: Tabasco www.tabasco.com

Posted to MC-Recipe Digest by "Karen Sonnessa"
on Mar 29, 1998