Corn Chowder From Sparkpeople Using low-fat milk instead of cream lowers the saturated fat content in this hearty dish.
1 tablespoon olive oil 2 tablespoons finely diced celery 2 tablespoons finely diced onion 2 tablespoons finely diced green pepper 1 package frozen whole kernel corn (10 oz.) 1 cup peeled, diced, 1/2" raw 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 Heat oil in medium saucepan. Add celery, onion, and green pepper and saute for 2 minutes. Add corn, potatoes, water, salt, pepper, and paprika. Bring to a boil; reduce heat to medium; and cook, covered, about 10 minutes or until potatoes are tender. Place 1/2 cup milk in a jar with tight fitting lid. Add flour and shake vigorously. Add gradually to cooked vegetables and add remaining milk. Cook, stirring constantly, until mixture comes to a boil and thickens. Serve garnished with chopped fresh parsley. Yield: 4 servings--Serving Size: 1 cup --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
