Asparagus Leek Chowder

Serves: 4-6 3 Cups Sliced Mushrooms Dash Pepper 3 Large Leeks, Sliced 2 Cups Chicken Broth 10 Oz Pkg Asparagus, Thawed 2 Cups Light Cream 6 Tbsp Butter 1 Cup Frozen Corn 1/2 Tsp Salt 1 Tbsp Chopped Pimiento 3 Tbsp Flour Cook mushrooms, leeks and asparagus in butter till tender, about 10 minutes. Stir in flour, salt and pepper. Add broth and cream; cook and stir till thickened and bubbly. Stir in corn and pimiento. Heat through but do not boil.