• 2 pounds boneless, skinless chicken breasts, cubed
• 3 tablespoons olive oil, 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 teaspoon hot pepper sauce
• 1 cup fat-free half-and-half cream

In a soup kettle or Dutch oven, saute chicken in 1 tablespoon oil until lightly browned; set aside and keep warm. In the same pan, saute the red pepper in remaining oil 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).

Per Serving: 270 Calories; 6g Fat (21.6% calories from fat); 1g Saturated Fat; 26g Protein; 27g Carbohydrate; 3g Dietary Fiber; 53mg Cholesterol; 630mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

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