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)