Yield: 4 servings
|2 tablespoons||Parsley, finely chopped|
|2 \N||Potatoes, 1/2\" pieces|
|16 ounces||Can cream style corn|
|1 pounds||Chicken breasts, 1/2\" pieces|
Cut off roots and tops of leeks. Discard coarse outer layers.
Rinse and pat dry. Slice leeks thinly.
In sauce pot, melt butter over medium high heat. Add leeks.
Saute 2 minutes or until tender. Add broth, parsley and pepper to pot; bring to a boil. Add potatoes and simmer 7 minutes. Add chicken and simmer 8 minutes or until potatoes and chicken are tender. Stir in corn. Heat through.
This is from one of my MIL's clippings from Women's Day. Date unknown Shared by Robert Rostrup