Leek Chowder

6 T butter

3 cups fresh mushrooms, sliced

3 large leeks, trimmed, halved lengthwise, washed, and cut into 2 inch pieces

10 oz. fresh asparagus cut into 2 inch lengths and blanched

3 T flour

½ t salt

¼ t pepper

2 c chicken broth

2 c light cream

1 (12 oz.) can white corn kernels

Melt the butter in a heavy saucepan. Add the mushrooms, leeks, and asparagus; cook over medium heat, stirring frequently, for 5 to 6 minutes, until tender.

Stir in flour, salt, and pepper. Gradually add the chicken broth and light cream. Cook until thickened and bubbly. Reduce the heat and add the corn. Heat but do not boil.