Corn Chowder

pinit

Ingredients:

  • 1 Tbsp. vegetable oil
  • 2 Tbsp. finely diced celery
  • 2 Tbsp. finely diced onion
  • 2 Tbsp. finely diced green pepper
  • 1 10-oz. package frozen whole kernel corn
  • 1 cup peeled raw potatoes, diced into 1/2-inch blocks
  • 2 Tbsp. chopped fresh parsley
  • 1 cup water
  • 1/4 cup salt
  • Black pepper, to taste
  • 1/4 tsp. paprika
  • 2 Tbsp. flour (whole wheat preferred)
  • 2 cups low-fat (1%) or nonfat milk

Directions:

Heat oil in medium saucepan. Add celery, onion, and green pepper and sauté for 2 minutes. Add corn, potatoes, water, salt, pepper, and paprika. Bring to a boil. Reduce heat to medium and cover. Simmer for about 10 minutes or until potatoes are tender. Place 1/2 cup milk into a jar with a tight-fitting lid. Add flour and shake vigorously. Gradually add the flour and water mixture to cooked vegetables and add remaining milk. Cook, stirring constantly, until mixture comes to a boil and thickens. Serve garnished with chopped fresh parsley. Serves 4.

Corn Chowder

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