Creamy Chicken Corn Chowder
Serve with crusty French bread.
2 pounds boneless,
skinless chicken breasts, cubed
In a soup kettle or
Dutch oven, saute chicken in 1 tablespoon oil until lightly browned; set
aside and keep warm. In the same pan, saute the red pepper in remaining
oil 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.
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).
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