Yield: 4 Servings
Categories: Soups, Low-Fat, Lunch
1 c Sliced leek or onion 1 c Sliced carrot 1 sm Baking potato cubed 1 c Defatted chicken broth 2 c Evaporated skim milk 1 c Frozen whole kernel corn 2 tb Chopped parsley Salt & pepper to taste 1. In medium saucepan, combine leek, carrot and potato with chicken broth. 2. Cover and simmer 10 minutes or until vegetables are tender. 3. Puree then add milk and corn. Heat without boiling, to serving temperature. 4. Season to taste with salt and pepper. 5. Serve sprinkled with parsley.