Healthy Corn Chowder
1 1/2 tablespoon olive oil
1/4 cup diced celery
1/4 cup diced onion
1/4 cup diced green pepper
2 cups fresh corn
1 cup peeled, diced, red 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; 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.