Corn chowder (lacto)

4 Servings

Ingredients

Quantity Ingredient
2 tablespoons Celery; finely chopped
2 tablespoons Onions; finely chopped
2 tablespoons Green bell peppers; finely c
10 ounces Frozen whole kernel corn
1 cup Peeled; diced potatoes
2 tablespoons Chopped fresh parsley
1 cup Water
¼ teaspoon Salt
⅛ teaspoon Fresh ground black pepper
¼ teaspoon Paprika
2 tablespoons Flour
2 cups Evaporated skim milk
2 cups 1% lowfat milk; or skim milk

Directions

Altered from original recipe to reduce fat %. Add a mixed green salad, whole grain bread plus a fruit for a satisfying supper. . . Put celery, onion, and green pepper in a pan sprayed with Pam 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 ½ 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. Nutrition (per serving): 274 calories Total Fat 2 g (7% of calories) Source: National Heart, Lung and Blood Institute :

D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1⅘á File

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