Corn Chowder

Desription

Here’s a creamy chowder without the cream — or fat.

• Source: Keep the Beat: Heart Healthy Recipes by the National Heart, Lung and Blood Institute, public domain government resource—original source of recipe
• Cook Time: 4

Ingredients

• 1 tbsp vegetable oil
• 2 tbsp celery, finely diced
• 2 tbsp onion, finely diced
• 2 tbsp green pepper, finely diced
• 1 package (10 oz) frozen whole kernel corn
• 1 cup raw potatoes, peeled, diced in ½-inch pieces
• 2 tbsp fresh parsley, chopped
• 1 cup water
• ¼ tsp salt
• to taste black pepper
• ¼ tsp paprika
• 2 tbsp flour
• 2 cups low-fat or skim milk

Directions

1. Heat oil in medium saucepan.
2. Add celery, onion, and green pepper, and sauté for 2 minutes.
3. Add corn, potatoes, water, salt, pepper, and paprika.
4. Bring to boil,.
5. Reduce heat to medium.
6. Cook covered for about 10 minutes or until potatoes are tender.
7. Place ½ cup of milk in jar with tightly fitting lid.
8. Add flour and shake vigorously.
9. Gradually add milk-flour mixture to cooked vegetables.
10. Then add remaining milk.
11. Cook, stirring constantly, until mixture comes to boil and thickens.
12. Serve garnished with chopped, fresh parsley.