| 1 cup sliced leek or onion | | 1 cup sliced carrot | | 1 sm baking potato cubed | | 1 cup defatted chicken broth | | 2 cup evaporated skim milk | | 1 cup frozen whole kernel corn | | 2 tbl chopped parsley | | Salt to taste | | Freshly-ground black pepper to taste |
| | In medium saucepan, combine leek , carrot and potato with chicken broth. Cover and simmer 10 minutes or until vegetables are tender. | | Puree then add milk and corn . Heat without boiling, to serving temperature. Season to taste with salt and pepper . Serve sprinkled with parsley . | | This recipe yields 4 servings. |
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