Asparagus Leek Chowder
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
3 cups sliced fresh mushrooms
3 large leeks (white portion only), sliced
6 tablespoons butter
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups chicken broth
2 cups half-and-half cream
1 can (11 ounces) whole kernel corn, drained
1 tablespoon chopped pimientos
In a large saucepan, saute the asparagus, mushrooms and leeks in butter for 10 minutes or until tender. Stir in the flour, salt and pepper until blended. Gradually stir in broth and cream.
Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Stir in corn and pimientos; heat through. Makes 6 servings.