Chicken Corn Chowder

By á-47

Ingredients

• 1 3/4 lg. boneless skinless chicken breast, cut into 1/2" pieces
• 1/2 tea. salt
• 1/2 tea. pepper
• 1/4 cup butter, divided
• 1 cup finely chopped red bell pepper
• 1/2 cup minced green onion
• 3 cups frozen southern-style hash brown potatoes, thawed
• 1 (10 oz) pkg. frozen whole kernel corn, thawed
• 1/4 cup flour
• 6 cups chicken broth
• 1 cup sour cream
• Garnish: sliced green onion

Preparation

Step 1

Sprinkle chicken with salt and pepper. In a Dutch oven, melt 2 tablespoons butter over medium-high heat; add chicken and cook for 5-6 minutes, stirring occasionally, until chicken is done. Using a slotted spoon, remove chicken from pan and keep warm.

Melt remaining 2 Tbsp. butter in pan over medium heat. Add bell pepper and green onion, and cook for 2 minutes. Add hash browns and corn, and cook, stirring frequently, for 6-8 minutes or until potatoes are just tender. Add flour, and cook, stirring constantly for 2 minutes. Stir in broth.
Return chicken to pan, and bring mixture to a boil over medium heat. Reduce heat, and simmer, stirring frequently, for 15-20 minutes or until mixture is thickened. Add sour cream, stirring until mixture is heated through.

Garnish with green onion if desired.