Served as starter. Non-vegetarian dish.

1 cup Sliced Leek or Onion

1 cup Sliced Carrot

1 Baking Potato cubed

1 cup Defatted Chicken Broth

2 cup Evaporated skim Milk

1 cup Frozen whole Kernel Corn

2 Tablespoon Chopped Parsley

Salt and Pepper to taste

In medium saucepan, combine leek, carrot and potato with chicken broth. Cover and simmer 10 minutes or until vegetables are tender. Puree then add milk and corn. Heat without boiling, to serving temperature. Season to taste with salt and pepper. Serve sprinkled with parsley.

Serves: 4

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