• Corn Chowder

    Nutrition Facts

    Serving Size 1 cup
    Calories 186
    Total Fat 5 g
    Saturated Fat 1 g
    Cholesterol 5 mg
    Sodium 205 mg
    Potassium 455 mg
    Total Carbohydrate 31 g
    Dietary Fiber 4 g
    Protein 7 g

    Servings and Times

    Servings 4

    Ingredients and Preparation

    Ingredients Measures
    Vegetable oil 1 tablespoon
    Celery, finely diced 2 tablespoons
    Onion, finely diced 2 tablespoons
    Green pepper, finely diced 2 tablespoons
    Frozen whole kernel corn 1 package (10 ounces)
    Raw potatoes, peeled, diced in 1/2-inch pieces 1 cup
    Fresh parsley, chopped 2 tablespoons
    Water 1 cup
    Salt ¼ teaspoon
    Black pepper to taste
    Paprika ¼ teaspoon
    Flour 2 tablespoons
    Lowfat or skim milk 2 cups
    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, then reduce heat to medium. Cook covered for about 10 minutes or until potatoes are tender.
    3. Place 1/2 cup of milk in jar with tightfitting lid. Add flour and shake vigorously.
    4. Gradually add milk-flour mixture to cooked vegetables. Then add remaining milk.
    5. Cook, stirring constantly, until mixture comes to boil and thickens. Serve garnished with chopped, fresh parsley.
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