Spicy Chicken Corn Chowder

• 1/2 tbsp butter
  
• 1/2 pound chicken breast, diced
  
• 1 large bell pepper, diced
  
• 1 large white onion, diced
  
• 1 and 1/2 tbsp flour
• 1 and 1/2 tsp paprika
• 2 small potatoes, diced
  
• 1 and 1/2 cup chicken stock
• 1/2 tsp salt
• 1 tsp black pepper
• 1 and 1/2 tsp Worcestershire sauce
• 1/2 tsp cayenne pepper
• 2 tsp hot sauce
• 1 and 1/2 cups frozen whole kernel corn
  
• 1/3 c milk (whole milk works best; 2% will do)
• Cilantro and diced jalapeno as garnish (optional)

1. Melt butter over medium heat in a medium-sized pot.
2. Add chicken breast; saute until browned and cooked through.
3. Remove chicken breast from pot and set aside.
4. Add bell pepper to pot; cook until tender.
5. Add onion; cook until just tender (about 2 minutes).
6. Add paprika, salt, pepper, cayenne pepper, and flour to bell pepper and onion, stirring until evenly distributed and no longer lumpy.
7. Slowly incorporate chicken stock (about 1/2 cup at a time).
8. Add potatoes and bring to a boil. Reduce to a simmer and cook approximately 15 minutes, until potatoes are tender.
9. Add Worcestershire sauce, hot sauce, and corn to the pot and bring to a boil. Cook approximately 8 minutes, until corn is tender.
10. When fully cooked, pour 1/2 of the contents of the pot into a blender and blend until smooth. Pour contents back into soup pot and stir until fully incorporated.
11. Add chicken and milk to the pot and cook until warm (but not boiling).
12. Serve hot, and garnish with cilantro and jalapenos as desired.

Yields 4 servings. Approximate nutrition information per serving: 195 calories, 4 grams fat, 2 grams fiber.