Zippy Chicken & Corn Chowder

By Janes_kitchen

Ingredients

• 1/4 cup butter
• 1 large onion, chopped
• 1 medium green pepper, chopped
• 1/4 cup all-purpose flour
• 1 tablespoon paprika
• 2 medium potatoes, peeled and chopped
• 1 carton (32 ounces) chicken broth
• 1 skinned rotisserie chicken, shredded
• 6 cups fresh or frozen corn
• 1 tablespoon Worcestershire sauce
• 1/2 to 1 teaspoon hot pepper sauce
• 1 teaspoon salt
• 1 cup 2% milk

Preparation

Step 1

In a stockpot, heat butter over medium-high heat. Add onion and pepper; cook, stirring, until vegetables are crisp-tender, 3-4 minutes. Stir in flour and paprika until blended.
Add potatoes; stir in broth. Bring to a boil; reduce heat and simmer, covered, until tender, 12-15 minutes.
Stir in chicken, corn, sauces and salt; bring to a boil. Reduce heat and cook, uncovered, until corn is tender, 4-6 minutes. Add milk; heat through (do not boil). Yield: 8 servings (3 quarts).