Corn Chowder I

Description
Altered from original recipe to reduce fat %. Add a mixed green salad, whole grain bread plus a fruit for a satisfying supper.

Ingredients

 * 2 tbsp celery, finely chopped
 * 2 tbsp onions, finely chopped
 * 2 tbsp green bell peppers, finely chopped
 * 10 oz frozen whole kernel corn
 * 1 cup peeled, diced potatoes
 * 2 tbsp chopped fresh parsley
 * 1 cup water
 * ¼ tsp salt
 * ⅛ tsp fresh ground black pepper
 * ¼ tsp paprika
 * 2 tbsp flour
 * 2 cups evaporated skim milk
 * 2 cups 1% low-fat milk, or skim milk

Directions

 * 1) Put celery, onion, and green pepper in a pan sprayed with PAM and sauté for 2 minutes.
 * 2) Add corn, potatoes, water, salt, pepper and paprika.
 * 3) Bring to a boil; reduce heat to medium; and cook, covered, about 10 minutes or until potatoes are tender.
 * 4) Place ½ cup milk in a jar with tight fitting lid.
 * 5) Add flour and shake vigorously.
 * 6) Add gradually to cooked vegetables and add remaining milk.
 * 7) Cook stirring constantly until mixture comes to a boil and thickens.
 * 8) Serve garnished with chopped fresh parsley.

Nutritional information
Per serving:
 * 274 calories | total fat 2 g (7% of calories)