Corn and Chicken Chowder (or, Corn and Potato Chowder)

3 T. butter or margarine, divided
1 lb. boneless skinless chicken breasts, cut into chunks
2 medium leaks, sliced (about two cups)
2 medium potatoes (cut into chunks)
1 large green pepper, diced
2 T. paprika
2 T. flour
3 c. chicken broth
2 1/2 c. fresh corn kernels
1 1/2 t. Tabasco sauce
1 t. salt
1 c. half-and-half

In a four-quart saucepan over medium-high heat, melt 1 T butter. Cook chicken chunks until well browned on all sides, stirring frequently. With slotted spoon, remove chicken; set aside.

Add 2 T. butter to drippings 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 broth, corn, Tabasco sauce, salt and chicken. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes. Stir in half-and-half; heat. Makes 8 cups.

or for Corn and Potato Chowder

2 T. butter or margarine
1/4 of a small red/yellow onion, diced
3 medium potatoes
1 large green pepper, diced
2 T. paprika
2 T. flour
3 c. chicken broth/3 c. water plus three chicken broth cubes
2 1/2 c. frozen corn kernels
1 1/2 t. Tabasco sauce
1 t. salt
1 c. half-and-half

In a four-quart saucepan over medium-high heat, melt the 2 T butter. Over medium heat, cook onion, potatoes and green pepper until tender, stirring occasionally. Stir in paprika and flour until well blended; cook 1 minute. Add broth/water and chicken cubes, corn, Tabasco sauce, and salt. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes. Stir in half-and-half; heat. Makes 8 cups.

Notes: I sampled the Corn and Chicken and decided that it needed more of a kick so in addition to the green pepper I dicked up two jarred jalapeños and added them to the mix. Turned out great! Not too spicy but not too bland, either.