Zippy Corn Chowder (4 WW Points)

10 servings

Ingredients



2 pounds uncooked boneless, skinless chicken breast
2 tbsp light butter
1 large sweet red pepper
1 cup leeks
3 tbsp all-purpose flour
1 tbsp paprika
4 cups fat-free chicken broth
2 cups whole uncooked white potato, cubed
1 cup canned cream-style white corn
3 cups frozen corn kernels
1 tbsp Worcestershire sauce
1 tsp table salt
1 cup 1% low-fat milk
hot pepper sauce, to taste

Instructions

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 (onion); 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 milk and heat through (do not boil).



And wala! Okay, not really. I didn't think it was thick enough (the original recipe called for cream but I switched it to milk, this could be why it seemed thin). I ended up scooping a little liquid out of the soup and making a roux with a tablespoon or so of corn starch. Then I added it back to the pot and brought it to a boil. This thickened it up in a jiffy.



We all liked it, but the paprika was a bit strong. I'd make it again, but either use less or omit it all together. I guess that flavor just wasn't fitting for a corn chowder. Otherwise, it was good.