CORN CHOWDER

Using low-fat milk instead of cream lowers the saturated fat content in this hearty dish.

1 Tbsp vegetable oil

2 Tbsp finely diced celery

2 Tbsp finely diced onion

2 Tbsp finely diced green pepper

1 package   frozen whole kernel corn (10 oz)

1 C peeled, diced, 1/2-inch raw potatoes

2 Tbsp chopped fresh parsley

1 C water

1/4 tsp salt

to taste black pepper

1/4 tsp paprika

2 Tbsp flour

2 C low-fat (1%) or skim milk  

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; and 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.

Yield: 4 servings--Serving Size: 1 cup

Each serving provides:

Calories: 186 

Total fat: 5 g 

Saturated fat: 1 g 

Cholesterol: 5 mg 

Sodium: 205 mg