| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soups |
6 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter or margarine; divided |
| 1 |
lb |
Chicken breasts; cut into chunks |
| 2 |
md |
Leeks; sliced, 2 cups |
| 2 |
md |
Potatoes; cut into bite-size chunks |
| 1 |
lg |
Green pepper; diced |
| 2 |
tb |
Paprika |
| 2 |
tb |
All-purpose flour |
| 3 |
c |
Chicken broth |
| 2 1/2 |
c |
Fresh corn kernels |
| 1 1/2 |
ts |
TABASCO pepper sauce |
| 1 |
ts |
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 <ksonness@suffolk.lib.ny.us>
Recipe by: Tabasco www.tabasco.com
Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us>
on Mar 29, 1998
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