Asparagus Leek Chowder




Serves: 4-6

3 Cups Sliced Mushrooms
Dash Pepper
3 Large Leeks, Sliced
2 Cups Chicken Broth
10 Oz Pkg Asparagus, Thawed
2 Cups Light Cream
6 Tbsp Butter
1 Cup Frozen Corn
1/2 Tsp Salt
1 Tbsp Chopped Pimiento
3 Tbsp Flour

Cook mushrooms, leeks and asparagus in butter till tender, about 10 minutes. Stir in flour, salt and pepper. Add broth and cream; cook and stir till thickened and bubbly. Stir in corn and pimiento. Heat through but do not boil.