Corn Chowder

• 1 Tbsp vegetable oil

• 2 Tbsp finely diced celery

• 2 Tbsp finely diced onion

• 2 Tbsp finely diced green pepper

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

• 1 C peeled, diced, raw potatoes, cut into ½-inch squares

• 1 C water

• ¼ tsp salt

• Ground black pepper, to taste

• ¼ tsp paprika

• 2 C low-fat (1 percent) or skim milk, divided

• 2 Tbsp flour

• 2 Tbsp chopped fresh parsley

Directions

• 1

  Heat oil in a medium-sized sauté pan.

• 2

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

• 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.

• 4

  Place ½ cup milk in a jar with a tight-fitting lid. Add flour, close lid, and shake vigorously.

• 5

  Add mixture gradually to cooked vegetables, and then add remaining milk.

• 6

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