- 2 pounds boneless, skinless chicken breasts, cubed
- 4 tablespoons butter or margarine, divided
- 1 large sweet red pepper, chopped
- 2 medium leeks, chopped
- 3 tablespoons all-purpose flour
- 1 tablespoon paprika
- 4 cups chicken broth
- 2 medium potatoes, cubed
- 4 cups frozen corn
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon hot pepper sauce
- 1 cup half-and-half cream
- In a soup kettle or Dutch oven, saute chicken in 2 tablespoons butter until lightly browned; set aside and keep warm. In the same pan, saute the 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 or until the potatoes are tender.
- Stir in 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).