a creamy chowder without the cream or fat.
Makes: 4 servings (1 cup)
Heat oil in medium saucepan. Add celery,
onion, and green pepper, and saut� for 2 minutes.
Add corn, potatoes, water, salt, pepper, and
paprika. Bring to boil, then reduce heat to medium. Cook covered
for about 10 minutes or until potatoes are tender.
Place 1/2 cup of milk in jar with tight
fitting lid. Add flour and shake vigorously.
Gradually add milk-flour mixture to cooked
vegetables. Then add remaining milk.
Cook, stirring constantly, until mixture
comes to boil and thickens.
Serve garnished with chopped, fresh parsley.
Each serving provides:
Calories: 186, Total fat: 5 g, Saturated fat: 1 g
mg, Sodium: 205 mg, Total fiber: 4 g
Protein: 7 g, Carbohydrates:
31 g, Potassium: 455 mg
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