Corn Chowder

Corn Chowder

Using low-fat milk instead of cream lowers the saturated fat content in this hearty dish.

INGREDIENTS

• 1 tablespoon olive oil



• 2 tablespoons finely diced celery



• 2 tablespoons finely diced onion



• 2 tablespoons finely diced green pepper



• 1 package frozen whole kernel corn (10 oz.)



• 1 cup peeled, diced, 1/2" raw potatoes



• 2 tablespoons chopped fresh parsley



• 1 cup water



• 1/4 teaspoon salt



• black pepper to taste



• 1/4 teaspoon paprika



• 2 tablespoons flour



• 2 cups low-fat (1%) or skim milk



• 1/4 cup fresh parsley, minced

DIRECTIONS
1. Heat oil in medium saucepan.



2. Add celery, onion, and green pepper and saute for 2 minutes.



3. 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.



4. Place 1/2 cup milk in a jar with tight fitting lid. Add flour and shake vigorously.



5. Add gradually to cooked vegetables and add remaining milk.



6. Cook, stirring constantly, until mixture comes to a boil and thickens. Serve garnished with chopped fresh parsley.



Yield: 4 servings--Serving Size: 1 cup

from: sparkpeople.com