From the Kitchen of:  Bonnie

Source:  Country Woman  

 

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  to 1	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 poatoes are tender.
Stir in corn, Worcestershire sauce, salt, hot pepper sauce and reserved chicken; bring to a boil.
Reduce heat.
Cook, unocovered, for 5 - 8 minutes or until corn is tender, stirring occasionally.
Stir in cream and heat through (do not boil).

Yield:  10 servings (2 1/2 quarts)