2 tbsp. butter
1 leek slices, or 1/4 c. chopped onion
4 c. chicken broth
4 c. diced pared white potatoes
1 c. pared sliced carrots
2 tsp. lemon juice
2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried leaf thyme
1 (1 lb.) can whole kernel corn, drained

In large saucepan, melt butter. Add leek and cook 5 minutes. Add remaining ingredients except corn. Cover and simmer 40 minutes or until potatoes are tender. Add corn and heat 5 minutes.