Serves:

Ingredients:

1 c Sliced leeks
2 ts Reduced-calorie margarine
2 c Low-sodium chicken broth
6 oz Cubed pared potatoes
1/4 ts Salt
1/8 ts Black pepper
1 c Drained canned corn
2 tb Chopped fresh dill
2 ts Grated Parmesan cheese
3 Drops liquid red pepper
-sauce

Method:

1.
Combine the leeks and margarine in a 2-quart casserole.
Microcook on High for 3 to 4 minutes, stirring once, until tender.
2.
Add the broth, potatoes, salt and pepper.
With vented cover, microcook on High, for 4 minutes, stirring twice.
3.
Add the corn, dill, Parmesan cheese , and pepper sauce; stir well.
With vented cover, microcook on High for 3 to 4 minutes until potatoes are tender.
Let stand, covered, for 3 minutes before serving.
Makes 4 servings.
Per Serving: 111 Calories; 4 g Protein; 2 g Fat; 211 mg Sodium 20 g Carbohydrates; 1 mg Cholesterol [WEIGHT WAtCHERS MAGAZINE; Jan 1990] Posted by Fred Peters.