Ingredients
1/4 cup butter1 large onion, chopped1 medium green pepper, chopped1/4 cup all-purpose flour1 tablespoon paprika2 medium potatoes, peeled and chopped1 carton (32 ounces) chicken broth1 skinned rotisserie chicken, shredded6 cups fresh or frozen corn1 tablespoon Worcestershire sauce1/2 to 1 teaspoon hot pepper sauce1 teaspoon salt1 cup 2% milk
Preparation
In a stockpot, heat butter over medium-high heat. Add onion and pepper; cook, stirring, until vegetables are crisp-tender, 3-4 minutes. Stir in flour and paprika until blended.
Add potatoes; stir in broth. Bring to a boil; reduce heat and simmer, covered, until tender, 12-15 minutes.
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).
