Corn Chowder I

Ingredients

 * 2 tbsp celery, finely chopped
 * 2 tbsp onions, finely chopped
 * 2 tbsp green bell peppers, finely c
 * 10 oz frozen whole kernel corn
 * 1 cup peeled, diced potatoes
 * 2 tbsp chopped fresh parsley
 * 1 cup water
 * 1/4 tsp salt
 * 1/8 tsp fresh ground black pepper
 * 1/4 tsp paprika
 * 2 tbsp flour
 * 2 cup evaporated skim milk
 * 2 cup 1% lowfat milk, or skim milk

Directions
Altered from original recipe to reduce fat %. Add a mixed green salad, whole grain bread plus a fruit for a satisfying supper. . . Put celery, onion, and green pepper in a pan sprayed with pam and saute for 2 minutes. Add corn, potatoes, water, salt, pepper and paprika. Bring to a boil; reduce heat to medium; and cook, covered, about 10 minutes or until potatoes are tender. Place ½ cup milk in a jar with tight fitting lid. Add flour and shake vigorously. Add gradually to cooked vegetables and add remaining milk. Cook stirring constantly until mixture comes to a boil and thickens. Serve garnished with chopped fresh parsley. Nutrition (per serving): 274 calories total fat 2 g (7% of calories)