Corn Chowder

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

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, and sauté for 2 minutes.
 * 2) Add corn, potatoes, water, salt, pepper, and paprika. Bring to boil,
 * 3) Reduce heat to medium. Cook covered for about 10 minutes or until potatoes are tender.
 * 4) Place 1/2 cup of milk in jar with tightly fitting lid. Add flour and shake vigorously.
 * 5) Gradually add milk-flour mixture to cooked vegetables. Then add remaining milk.
 * 6) 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

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