Chunky soup

Yield: 4 servings

Measure Ingredient
2 \N Leaks
2 tablespoons Parsley, finely chopped
2 \N Potatoes, 1/2\" pieces
16 ounces Can cream style corn
2 teaspoons Butter
¼ teaspoon Pepper
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

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