Category: Soups, Chicken
Yield: 4 servings
2 Leaks 2 ts Butter
2 tb Parsley, finely chopped 1/4 ts Pepper
2 Potatoes, 1/2" pieces 1 lb Chicken breasts, 1/2" pieces
16 oz Can cream style corn
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
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