Corn Chowder

Recipe submitted by Ron Schone, Wal-Mart Team Leader, Pfizer.

Serve up this New England classic and you're sure to receive some "oohs" and "ahhs.” This low-fat recipe puts on a spectacular show for family and friends.

Ingredients

• 1 tablespoon vegetable oil
• 2 tablespoons finely diced celery
• 2 tablespoons finely diced onion
• 2 tablespoons finely diced green pepper
• 1 10-ounce package frozen whole kernel corn
• 1 cup peeled, diced, 1/2 inch 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 non-fat milk

Preparation

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 a boil; reduce heat to medium and cook, covered, about 10 minutes or until potatoes are tender.
5. Place 1/2 cup milk in a jar with tight fitting lid. Add flour and shake vigorously.
6. Add gradually to cooked vegetables and add remaining milk.
7. Cook, stirring constantly, until mixture comes to a boil and thickens.
8. Serve garnished with chopped fresh parsley.

This recipe makes 4 (1 cup) servings.

Nutritional Analysis (per serving)

• 152 calories
• 6 grams protein
• 22 grams carbohydrates
• 6 grams fat
• 1 gram saturated fat