Chunky soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Leaks | |
| 2 | tablespoons | Parsley, finely chopped |
| 2 | Potatoes, 1/2\" pieces | |
| 16 | ounces | Can cream style corn |
| 2 | teaspoons | Butter |
| ¼ | teaspoon | Pepper |
| 1 | pounds | Chicken breasts, 1/2\" pieces |
Directions
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