Corn Chowder

Desription
Here’s a creamy chowder without the cream — or fat.
 * Source: Keep the Beat: Heart Healthy Recipes by the National Heart, Lung and Blood Institute, public domain government resource—original source of recipe
 * Cook Time: 4

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 cup raw potatoes, peeled, diced in ½-inch pieces
 * 2 tbsp fresh parsley, chopped
 * 1 cup water
 * ¼ tsp salt
 * to taste black pepper
 * ¼ tsp paprika
 * 2 tbsp flour
 * 2 cups low-fat or skim milk

Directions

 * 1) Heat oil in medium saucepan.
 * 2) Add celery, onion, and green pepper, and sauté for 2 minutes.
 * 3) Add corn, potatoes, water, salt, pepper, and paprika.
 * 4) Bring to boil,.
 * 5) Reduce heat to medium.
 * 6) Cook covered for about 10 minutes or until potatoes are tender.
 * 7) Place ½ cup of milk in jar with tightly fitting lid.
 * 8) Add flour and shake vigorously.
 * 9) Gradually add milk-flour mixture to cooked vegetables.
 * 10) Then add remaining milk.
 * 11) Cook, stirring constantly, until mixture comes to boil and thickens.
 * 12) Serve garnished with chopped, fresh parsley.