Corn and Chicken Chowder

Ingredients

• 3 teaspoons butter or margarine, divided
• 1 lb chicken breast, cut into chunks
• 2 medium leeks, sliced,2 cups worth
• 2 medium potatoes, cut into bite-size chunks
• 1 large green pepper, diced
• 2 teaspoons paprika
• 2 teaspoons all-purpose flour
• 3 cups chicken broth
• 2 1/2 cups fresh corn kernels
• 1 1/2 teaspoons Tabasco sauce
• 1 teaspoon salt
• 1 cup half-and-half

Directions

1. 1

   In 4-quart saucepan, over medium-high heat, melt 1 T. butter.

2. 2

   Cook chicken chunks until well browned on all sides, stirring frequently.

3. 3

   With slotted spoon, remove chicken to plate.

4. 4

   Add 2 T. butter to drippings remaining in saucepan.

5. 5

   Over medium heat, cook leeks, potatoes and green peppers until tender, stirring occasionally.

6. 6

   Stir in paprika and flour until well blended; cook 1 minute.

7. 7

   Add chicken broth, corn kernels, Tabasco Sauce, salt and chicken chunks.

8. 8

   Over high heat, heat to boiling.

9. 9

   Reduce heat to low, cover and simmer 20 minutes.

10. 10

    Stir in half-and-half, heat through.