You are here: Home » Recipes » Chicken Chowder with Smoked Paprika Chicken Chowder with Smoked Paprika Yield servings PrintEmail Ingredients 1 -- 3 1/2 4 pound Deli rotisserie cooked chicken4 tablespoons butter1 medium onion, diced1 -- celery stalk, diced1 quart can chicken broth2 cups fresh or frozen corn kernels1 -- 17 ounce can cream style corn1 cup (1/2 inch cubed) peeled potatoes -- a few drops Chipotle hot pepper sauce1 tablespoon smoked paprika (sweet variety)1/2 teaspoon ground cumin1 teaspoon salt1 cup light cream2 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.