Chicken and Corn Chowder
I play with
ingredients in my pantry instead of running to the store when I do not know
what to eat. This corn soup was one of my experiences.
Ingredients
- 1 tablespoon paprika
- 1/2 red bell pepper, chopped
- 1 jalapeno, seeded and chopped
- 1/4 cup all-purpose flour
- 1/4 cup butter
- 1 tablespoon Worcestershire sauce
- 1 large onion, chopped
- 1/2 teaspoon salt
- 1/4 cup heavy cream
- 1 (32-ounce) carton chicken broth
- 2 medium red potatoes, peeled and cut into 1/2-inch pieces
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- meat from 1 rotisserie chicken, skin removed
- 1 (11-ounce) pacakge frozen corn, defrosted
Instructions
First, In a
Dutch oven, heat the butter until it is melted. Add the onion, red pepper and
jalapeno and cook until tender, about 4 to 5 minutes.
Then, Stir
in flour and paprika and cook for 1 minute.
Gradually
stir in the broth. Add the potatoes and bring to a boil. Simmer until the
potatoes are tender, about 10 to 12 minutes.
Stir in
Worcestershire sauce, chicken, corn, red pepper flakes and salt.
Simmer 2 to
3 minutes. Stir in the heavy cream and remove from the heat. Happy Cooking
Time.
