Valerie's All Grown Up: Corn and Chicken Chowder or Baby, it's cold outside!

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.