Corn and Chicken Chowder

• 3 teaspoons butter or 3 teaspoons margarine, divided
• 1 lb chicken breast, cut into chunks
• 2 medium leeks, sliced,2 cups worth
• 2 medium potatoes, cut into bite-size chunks
• 1 large green pepper, diced
• 2 teaspoons paprika
• 2 teaspoons all-purpose flour
• 3 cups chicken broth
• 2 12 cups fresh corn kernels
• 1 12 teaspoons Tabasco sauce
• 1 teaspoon salt
• 1 cup half-and-half

1. In 4-quart saucepan, over medium-high heat, melt 1 T. butter.
2. Cook chicken chunks until well browned on all sides, stirring frequently.
3. With slotted spoon, remove chicken to plate.
4. Add 2 T. butter to drippings remaining in saucepan.
5. Over medium heat, cook leeks, potatoes and green peppers until tender, stirring occasionally.
6. Stir in paprika and flour until well blended; cook 1 minute.
7. Add chicken broth, corn kernels, Tabasco Sauce, salt and chicken chunks.
8. Over high heat, heat to boiling.
9. Reduce heat to low, cover and simmer 20 minutes.
10. Stir in half-and-half, heat through.

butter, chicken breast, leeks, potatoes, green pepper, paprika, flour, chicken broth, corn kernels, tabasco sauce, salt

Taken from www.food.com/recipe/corn-and-chicken-chowder-12644 (may not work)