Here in south Texas, we have officially started the Christmas season with a cold front. The tree is up, the sweaters are on, and now I'm ready for a bowl of something hot that has a little kick to it!
Today I made Corn and Chicken Chowder from the Tabasco Cookbook. My husband has had this cookbook since before we started dating, and I have to say, it may be one of the reasons we started dating. He made some yummy stuff on one of our dates and I haven't left yet. I know, I could have bought my own copy, but a cookbook won't let you put your cold feet on them to warm them up on a cold night. That and my husband will cook while the cookbook just sits there. Take THAT, cookbook!
Let's start...
Some of the items you will need:1 pound of chicken breast, leeks, potatoes, butter, chicken broth, paprika, green bell pepper, corn, and Tabasco sauce. Not shown: flour, salt and half & half. (Heavy whipping cream muscled in on the photo-op, but H&H took HWC behind the workshop and gave it what for! Therefore, HWC will not be seen elsewhere in this recipe.)
Corn and Chicken Chowder
- 3 tablespoons butter or margarine, divided
- 1 pound chicken breasts, cut into bite-size pieces
- 2 medium leeks, sliced (about 2 cups)
- 2 medium potatoes, peeled and cut into bite-size pieces
- 1 large green pepper, diced
- 2 tablespoons paprika
- 2 tablespoons all-purpose flour
- 3 cups chicken broth
- 2 1/2 cups fresh corn kernels
- 1 1/2 teaspoons Original TABASCO® brand Pepper Sauce
- 1 teaspoon salt
- 1 cup half-and-half
Melt 1 tablespoon of the butter in a 4-quart saucepan over medium-high heat.
Add chicken and cook until well browned on all sides, stirring frequently. With slotted spoon, remove chicken to a plate.
Add the remaining 2 tablespoons butter to drippings in saucepan. Reduce heat to medium; add leeks, potatoes, and green pepper and cook 5 minutes or until tender, stirring occasionally.
Stir in paprika and flour until well blended; cook 1 minute.
Add Corn...
...chicken broth, and TABASCO® Sauce, salt....
...and chicken and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.
Stir in half-and-half and heat through.
Get a bowl and spoon, and dig in!
Makes 8 cups.
