Wednesday, April 23, 2008

1 pound boneless, skinless chicken breasts, cubed
2 tablespoons butter or margarine
1/2 of a small onion, finely chopped
1 tsp minced garlic
2 tablespoons all-purpose flour
1/4 tsp paprika
2 cups chicken broth
2 medium potatoes, cubed
2 cups frozen corn
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 cup milk

1. In a soup kettle or Dutch oven, saute chicken in 2 tablespoons butter until chicken is lightly browned; set aside and keep warm. In the same pan, saute the onion and garlic in remaining butter until tender. Stir in the flour and paprika until blended. Gradually stir in the broth. Add the potatoes; bring to a boil.
2. Reduce heat; cover and simmer for 15 minutes or until the potatoes are tender.
3. Stir in corn, Worcestershire sauce, salt, and reserved chicken; bring to a boil. Reduce heat. Cook, uncovered, for 5-8 minutes or until corn is tender, stirring occasionally. Stir in milk and heat through (do not boil).