CORN CHOWDER
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 ½ -inch pieces
2 Tbsp fresh parsley, chopped
1 C water
¼ tsp salt
To taste black pepper
¼ tsp paprika
2 Tbsp flour
2 C low fat 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, and then reduce heat to medium. Cook covered for about 10 minutes or until potatoes are tender.
3. Place ½ cup of milk in jar with tight fitting lid. Add flour and shake vigorously.
4. Gradually add milk-flour mixture to cooked vegetables. Then add remaining milk.