Zippy Chicken & Corn Chowder

Gently spiced corn chowder is always a good option for kids, but adults can rev up their servings with hot pepper sauce. It’s my go-to on busy nights.

—Andrea Early, Harrisonburg, VA

Prep: 15 min. • Cook: 25 min. • Makes: 8 servings

• ¼ cup butter
• 1 large onion, chopped
• 1 medium green pepper, chopped
• ¼ cup all-purpose flour
• 1 Tbsp. paprika
• 2 medium potatoes, peeled and chopped
• 1 carton (32 oz.) chicken broth
• 1 skinned rotisserie chicken, shredded
• 6 cups fresh or frozen corn
• 1 Tbsp. Worcestershire sauce
• ½ to 1 tsp. hot pepper sauce
• 1 tsp. salt
• 1 cup 2% milk

1. 1. In a stockpot, heat butter over medium-high heat. Add the chopped onion and pepper; cook, stirring, until the vegetables are crisp-tender, 3-4 minutes. Stir in flour and paprika until blended.
2. 2. Add potatoes; stir in broth. Bring to a boil; reduce heat and simmer, covered, until tender, 12-15 minutes.
3. 3. Stir in chicken, corn, sauces and salt; bring to a boil. Reduce heat and cook, uncovered, until corn is tender, 4-6 minutes. Add milk; heat through (do not boil).

1 ½ cups: 351 cal., 12g fat (5g sat. fat), 75mg chol., 920mg sod., 39g carb. (7g sugars, 4g fiber), 25g pro.