In a large saucepan, heat the olive oil over medium-high heat. Add the onion and leeks and saute until translucent, about 4 minutes.
Turn the heat to low. Add the flour and cook, stirring, to make a light roux, about 2 minutes. Do not allow the flour to color.
Slowly add teh stock. Increase the heat to high and cook, stirring, until the stock is thickened. It should have a lightly creamy
consistency. If it is too thick, add more stock; if it is too thin cook down gently.
Add the wine, potatoes, chicken and saffron. Season to taste with the salt and pepper. Reduce heat to medium and
cook until the potatoes are tender, 15 to 20 minutes. Add the corn and cook to heat through, 2 - 3 minutes. Thin soup with stock if
it seems to thick.
To Freeze: Freeze in freezer safe containers.
To Reheat: Heat in coverd pot until heated through.