Leek and Potato Chowder

This is one of my favorite recipes to make. Its fairly inexpensive, but not so much low-calorie. It's very healthy because of the amount of veggies put into it, and is high in fiber.

($2.50) Bunch of Leeks (3 or 4)
($2.00) Bundle of Asparagus
($1.50) Cream of Mushroom Soup
($1.00) Can of sliced or diced Potatoes (drained)
($0.50) Can of Corn (drained)
($0.50) Milk

Total = $8.00

This recipe feeds many. Depending on 1-cup servings, this recipe can dish out probably 6-8 servings depending on how famished everyone is. Great recipe for next-day's leftovers.

Chop Asparagus and Leeks (including the green and white parts of the Leek stock). Pour 2 tablespoons of oil into a large chef-size pot. Add chopped asparagus and leeks into pot and steam until leeks become a clear color, and asparagus is soft. Add Mushroom soup, Potatoes, and Corn. Fill Mushroom soup can with milk, and pour into pot. Stir and put on medium until boiling. When boiling begins, lower heat to a medium simmer, and cook for about 20 minutes. All ingredients will blend and become soft. Add salt and pepper to taste (I add extra pepper because I like my a little spicier than usual).

Serve immediately. Store the rest in the refrigerator and serve as leftovers the next day!