Chicken Chowder with Smoked Paprika

  • Yield: servings


1-- 3 1/2 4 pound Deli rotisserie cooked chicken
4tablespoons butter
1medium onion, diced
1-- celery stalk, diced
1quart can chicken broth
2cups fresh or frozen corn kernels
1-- 17 ounce can cream style corn
1cup (1/2 inch cubed) peeled potatoes
-- a few drops Chipotle hot pepper sauce
1tablespoon smoked paprika (sweet variety)
1/2teaspoon ground cumin
1teaspoon salt
1cup light cream
2tablespoons all purpose flour
-- Garnish with butter, smoked paprika and corn bread and/or pilot crackers


Remove rotisserie chicken meat from bones and skin. Cut chicken into spoon size chunks or shred, set aside. In a large Dutch-oven melt 2 tablespoons of the butter on medium high heat. Add onions and celery and saute until tender. Add chicken broth, corn, cream-style corn and potatoes to Dutch-oven. Bring to a boil, reduce to a simmer and cook partly covered for about 10-15 minutes or until potatoes are almost soft. Stir in chicken meat, hot pepper sauce, smoked paprika, cumin, salt and cream. Simmer additional 15 minutes. While the chowder is simmering, in a small pot, melt remaining 2 tablespoons of butter. Stir in flour and make a roux thickener. Whisk butter and flour roux into the chowder and stir until chowder thickens.
Garnish each bowl with a sprinkle of smoked paprika and a dab of butter. Serve with corn bread and/or pilot crackers.