Corn Chowder
Add salad, bread and fruit for a satisfying supper!
Serves 4

Ingredients
2 tbsp. celery, finely chopped
2 tbsp. onion, finely chopped
2 tbsp. green pepper, finely chopped
1 tbsp. margarine
1 10-oz. pkg. frozen whole kernel corn
1 cup raw potatoes, peeled, diced
1 cup water
1/4 tsp. salt
Black pepper, freshly ground
1/4 tsp. paprika
2 cups low-fat (1 percent) milk
2 tbsp. flour
2 tbsp. parsley, chopped fresh

Preparations

• In a medium saucepan, sauté celery, onion and green pepper in margarine (about 2 minutes).
• Add corn, potatoes, water, salt, pepper, and paprika.
• Bring to a boil; reduce heat to medium; cover and cook about 10 minutes or until potatoes are tender.
• Place 1/2 cup milk in a jar with a tight-fitting lid.
• Add flour and shake vigorously. Gradually add to cooked vegetables.
• Add remaining milk and cook, stirring constantly, until mixture comes to a boil and thickens.
• Serve garnished with chopped fresh parsley.