Asparagus-Leek Chowder

6 tablespoons butter

3 cups mushrooms, sliced

3 leeks, sliced

1 bunch asparagus, chopped in ½-inch pieces

3 tablespoons flour

½ teaspoon salt

Dash pepper

2 chicken bouillon cubes

3 cups light cream

1 cup frozen corn

1 tablespoon chopped pimiento

Dash crushed saffron

Melt butter in large saucepan over medium heat; saute mushrooms, leeks and asparagus until tender, about 10 minutes. Stir in flour, salt and pepper until combined.

Add bouillon and cream and continue cooking, stirring, until thick and bubbly, about 3 to 4 minutes. Stir in corn, pimiento and saffron. Heat through but do not boil.

Serves six.

Nutrition values per serving: 420 calories, 35 g fat (23 g saturated), 23 g carbohydrates, 3 g fiber, 8 g protein, 110 mg cholesterol, 270 mg sodium.