Servings
4 s
Ingredients
- 1 cup Sliced leek or onion
- 1 cup Sliced carrot
- 1 small Baking potato cubed
- 1 cup Defatted chicken broth
- 2 cups Evaporated skim milk
- 1 cup Frozen whole kernel corn
- 2 tablespoons Chopped parsley
Directions
- 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.
- From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini