Chicken Chowder with Smoked Paprika

  • Yield servings

Ingredients

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

Instructions

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.

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