Chicken Potato Corn Chowder

Highly recommend with Red Lobster Cheddar Biscuits!

Ingredients:

- olive oil
- 2 chicken breasts, cooked and chopped

- 2 tablespoons butter
- 1 small onion, chopped
- 1 pepper (red and/or green), chopped
- 2 tablespoons flour
- 1 tablespoon (smoked?) paprika

- 2 medium potatoes, chopped
- 1 carton (32oz) chicken broth (use less-- 2/3 of it?)

- 3 cups corn
- 1 tablespoon Worcestershire sauce
- 1/2 to 1 teaspoon hot pepper sauce
- 1 teaspoon salt
- 1/2 cup milk (if you use skim milk, substitute some half-and-half or heavy cream for part of the milk)

Directions:

Cook chicken in olive oil. Let rest for 5-10 minutes, then chop.

Heat butter in a skillet. Add onion and chopped pepper. Cook, stirring, until vegetables are crisp-tender (3-4 minutes). Stir in flour and paprika until blended. 

Add potatoes and chicken broth to skillet. Bring to a boil; reduce heat and simmer, covered, until tender (10-15 minutes).

Stir in the chicken, corn, Worcestershire sauce, hot pepper sauce, and salt. Bring to a boil. Reduce heat and cook, uncovered, until corn is tender (4-6 minutes) or until heated through if the corn had already been cooked. Add milk; heat through (do not boil).