Corn chowder

Recipe Information

Ingredients

• 1 tablespoon olive oil

• 2 tablespoons finely diced celery

• 2 tablespoons finely diced onion

• 2 tablespoons finely diced green bell pepper

• 1 package frozen whole kernel corn (10 ounces)

• 1 cup peeled and diced 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

• In a medium size frying pan, add the olive oil and begin to heat.

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

• Add all other ingredients, except milk, flour, and parsley for garnish to the pan. Lower heat, cover, and cook for approximately 10 minutes or until the potatoes are tender.

• Add the flour and about 1/2 cup of milk into a jar. Seal the jar with lid and shake forcefully.

• Add the milk-flour mixture to the vegetables in the pan and then add the rest of the milk.

• Stir constantly and continue to cook until mixture boils and thickens. Garnish with remaining parsley.

Nutrition (per serving)

• Calories: 210 cal

• Total fat: 6g

• Cholesterol: 6mg

• Sodium: 64mg

• Carbohydrate: 33g

• Fiber: 3g

• Protein: 8g