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 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.