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.



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