Corn Chowder

Introduction
Here’s a creamy chowder without the cream — or fat.

Info
Cook Time: 4

Serves:

Ingredients

 * 1 Tbsp vegetable oil


 * 2 Tbsp celery, finely diced


 * 2 Tbsp onion, finely diced


 * 2 Tbsp green pepper, finely diced


 * 1 package (10 oz) frozen whole kernel corn


 * 1 C raw potatoes, peeled, diced in 1/2-inch pieces


 * 2 Tbsp fresh parsley, chopped


 * 1 C water


 * 1/4 tsp salt


 * to taste black pepper


 * 1/4 tsp paprika


 * 2 Tbsp flour


 * 2 C lowfat or skim milk

Directions
1.Heat oil in medium saucepan. Add celery, onion, and green pepper,

2.and sauté for 2 minutes.

3.Add corn, potatoes, water, salt, pepper, and paprika. Bring to boil,

4.then reduce heat to medium. Cook covered for about 10 minutes or until potatoes are tender.

5.Place 1/2 cup of milk in jar with tightfitting lid. Add flour and shake vigorously.

6.Gradually add milk-flour mixture to cooked vegetables. Then add remaining milk.

7.Cook, stirring constantly, until mixture comes to boil and thickens. Serve garnished with chopped, fresh parsley.

Source

 * Keep the Beat: Heart Healthy Recipes by the National Heart, Lung and Blood Institute, public domain government resource -- original source of recipe

From Recipes Wiki, a Wikia wiki.