Chicken Corn Chowder

By JAmero4702

Ingredients

• 4 Tbs butter, divided
• 1 3/4 pounds boneless skinless chicken breasts, cut into 1/2 inch pieces
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1 cup minced red bell pepper
• 1/2 cup minced green onion
• 3 cups frozen diced hah brown potatoes, thawed
• 1 (10-oz) package frozen whole kernel corn, thawed
• 2/4 cup all-purpose flour
• 6 cups chicken broth
• 1 cup sour cream
• Garnish; sliced green onion

Preparation

Step 1

1. In a Dutch oven, melt 2 Tbs butter over medium-high heat. Sprinkle chicken with salt and pepper; cook, stirring occasionally, for 5 to 6 minutes or until done. Using a slotted spoon, transfer the chicken to a plate.

2. Melt remaining 2 Tbs butter in pot over medium heat. Add bell pepper and green onions, and cook for 2 minutes. add hash browns and corn; cook, stirring frequently, for 6 to 8 minutes or until potatoes are just tender. Stir in flour, and cook, stirring constantly, for 2 minutes. Stir in broth.

3. Return chick to pot, and bring to boil over medium heat. Reduce heat, and simmer, stirring occasionally, for 15 to 20 minutes or until mixture is thickened. Remove from heat, and stir in sour cream. Garnish with green onions, if desired.