Asparagus & Leek Chowder

• 1 pound Fresh Asparagus
• 8 ounces, weight Fresh Sliced Mushrooms
• 1/2 cups Leeks, White Portion Only (about 3 Large Ones)
• 6 Tablespoons Unsalted Butter
• 1/4 cups Flour (I Used All-purpose)
• Salt And Pepper, to taste
• 1 teaspoon Garlic Powder (optional)
• 2 cups Chicken Broth
• 2 cups Half-and-Half Cream
• 1 bag (about 12 Oz. Bag) Frozen Sweet Corn
• 2 Tablespoons Chopped Pimientos

1. Begin by thinly slicing leeks and trimming asparagus and chopping them into 1-inch pieces.
2. In a large saucepan, saute the asparagus, mushrooms and leeks in butter for around 10 minutes or until tender. Stir in flour, salt and pepper, and garlic powder until blended.
3. Gradually stir in broth and cream and bring to a boil. Reduce heat to medium; stir for about 2 more minutes or until thickened. Stir in corn and pimientos and cook over low heat until heated through.
4. Serve with a warm, crusty bread!

mushrooms, leeks, butter, ubc, salt, garlic, chicken broth, cream, frozen sweet, pimientos

Taken from tastykitchen.com/recipes/soups/asparagus-leek-chowder/ (may not work)