This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - How to Grill Burgers Watch five terrific tips for building and grilling the best burgers on the block. »
- - Memorial Day Recipes Ribs, burgers, and pie to start summer right. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Harvest Corn Chicken Chowder
Texas Corn Chowder
Zesty Corn Chowder
Chicken and Corn Medley
Hearty Corn Chowder
more »
Top Related Articles
Chicken Soup's On
Top Chicken Dinners for Spring
Making Chicken Stock
Rotisserie Chicken Jump-starts Snazzy Meals
Soup Up Your Chicken Soup
Finger-Lickin' Chicken Dippers
Deboning a Chicken Thigh
Cutting Up a Whole Chicken
Perfect Fried Chicken
Lunch Box: Chicken Pops
Related Collections
Canned Chicken Broth and Stock
Frozen Corn
Mexican Chicken Soups
45-Minute Soups and Stews
Fresh Leeks

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Zippy Chicken Corn Chowder

By: Doris Krise

"In this full-bodied chowder, corn is complemented by a zesty pepper flavor that you can adjust to suit your family's palate. Serve it with warm rolls and a salad for a completely satisfying meal of a chilly winter day."

Rate/Review | Read Reviews (59)

Prep Time:
15 Min

Cook Time:
25 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 servings

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
1/2 teaspoon hot pepper sauce
1 cup half-and-half cream

Directions

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).