| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Soups | 6 | Servings | |
INGREDIENTS
| 3 | T | Butter or margarine, divided |
| 1 | lb | Chicken breasts, cut into |
| chunks | ||
| 2 | Leeks, sliced 2 cups | |
| 2 | Potatoes, cut into bite-size | |
| chunks | ||
| 1 | Green pepper, diced | |
| 2 | T | Paprika |
| 2 | T | All-purpose flour |
| 3 | c | Chicken broth |
| 2 1/2 | c | Fresh corn kernels |
| 1 1/2 | t | TABASCO pepper sauce |
| 1 | t | Salt |
| 1 | c | Half and half |
INSTRUCTIONS
In 4-quart saucepan, over medium-high heat, melt 1 tablespoon butter. Cook chicken chunks until well browned on all sides, stirring frequently. With slotted spoon, remove chicken to plate. Add 2 tablespoons butter to drippings remaining in saucepan. Over medium heat, cook leeks, potatoes and green pepper until tender, stirring occasionally. Stir in paprika and flour until well blended; cook 1 minute. Add chicken broth, corn kernels, TABASCO sauce, salt and chicken chunks. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes. Stir in half-and-half; heat through. Makes 8 cups. Busted by Karen Sonnessa <> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <> on Mar 29, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 271
Calories From Fat: 89
Total Fat: 10g
Cholesterol: 79.5mg
Sodium: 989.8mg
Potassium: 562.5mg
Carbohydrates: 17.8g
Fiber: 3g
Sugar: 3.4g
Protein: 28.5g