Recipe Source: Stay Young At Heart
Prep time |
Cook time |
Yields |
Serving Size |
10 minutes |
40 minutes |
4 servings |
1 C |
1 Tbsp vegetable oil
|
2 Tbsp finely diced celery
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2 Tbsp finely diced onion
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2 Tbsp finely diced green pepper
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1 package (10 oz) frozen whole-kernel corn
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1 C peeled, diced, raw potatoes, cut into ½-inch squares
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1 C water
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¼ tsp salt
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Ground black pepper, to taste
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¼ tsp paprika
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2 C low-fat (1 percent) or skim milk, divided
|
2 Tbsp flour
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2 Tbsp chopped fresh parsley
|
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|
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Directions
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1
|
Heat oil in a medium-sized sauté pan.
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-
2
|
Add celery, onion, and green pepper and sauté for 2 minutes.
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-
3
|
Add corn, potatoes, water, salt, pepper, and paprika. Bring to a boil; reduce heat to medium; and cook, covered, for about 10 minutes or until potatoes are tender.
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-
4
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Place ½ cup milk in a jar with a tight-fitting lid. Add flour, close lid, and shake vigorously.
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5
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Add mixture gradually to cooked vegetables, and then add remaining milk.
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6
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Cook, stirring constantly, until mixture comes to a boil and thickens. Serve garnished with chopped fresh parsley.
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