Ingredients
2 pounds boneless skinless chicken breasts, cubed4 tablespoons butter, divided1 large sweet red pepper, chopped2 medium leeks, chopped3 tablespoons all-purpose flour1 tablespoon paprika4 cups chicken broth2 medium potatoes, cubed4 cups frozen corn1 tablespoon Worcestershire sauce1 teaspoon salt1/2 to 1 teaspoon hot pepper sauce1 cup half-and-half cream
Preparation
In a soup kettle or Dutch oven, saute chicken in 2 tablespoons butter until lightly browned and until no longer pink; Remove from pan, set aside and keep warm.
In the same pan, saute red pepper in remaining butter until tender. Add the leeks; cook for 1 minute. Stir in the flour and paprika until blended. Gradually stir in the broth. Add the potatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes until thickened and potatoes are tender.
Stir in the corn, Worcestershire sauce, salt, hot pepper sauce and reserved chicken; bring to a boil. Reduce heat. Cook, uncovered, for 5-8 minutes or until corn is tender, stirring occasionally. Stir in cream and heat through (do not boil).
