Title: Corn and chicken chowder
 Categories: Soups
      Yield: 6 Servings
 
      3 tb Butter or margarine; divided
      1 lb Chicken breasts; cut into
           -chunks
      2 md Leeks; sliced, 2 cups
      2 md Potatoes; cut into bite-size
           -chunks
      1 lg Green pepper; diced
      2 tb Paprika
      2 tb All-purpose flour
      3 c  Chicken broth
  2 1/2 c  Fresh corn kernels
  1 1/2 ts TABASCO pepper sauce
      1 ts Salt
      1 c  Half and half
 
  In 4-quart saucepan, over medium-high heat, melt 1 tablespoon butter.
  Cook chicken chunks until well browned on all sides, stirring
  frequently. With slotted spoon, remove chicken to plate.
  
  Add 2 tablespoons butter to drippings remaining in saucepan. Over
  medium heat, cook leeks, potatoes and green pepper until tender,
  stirring occasionally. Stir in paprika and flour until well blended;
  cook 1 minute. Add chicken broth, corn kernels, TABASCO sauce, salt
  and chicken chunks. Over high heat, heat to boiling. Reduce heat to
  low; cover and simmer 20 minutes. Stir in half-and-half; heat through.
  
  Makes 8 cups.
  
  Busted by Karen Sonnessa 
  
  Recipe