|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 |
|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 |
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.
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)