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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).
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