Corn Chowder

Adapted from the National Heart, Lung, and Blood Institutes of Health, US Department of Health and Human Services

Nutrition Facts

Serving Size	1 cup
Calories	186
Total Fat	5 g
Saturated Fat	1 g
Cholesterol	5 mg
Sodium	205 mg
Potassium	455 mg
Total Carbohydrate	31 g
Dietary Fiber	4 g
Protein	7 g

Servings and Times

Servings

Ingredients and Preparation

Ingredients	Measures
Vegetable oil	1 tablespoon
Celery, finely diced	2 tablespoons
Onion, finely diced	2 tablespoons
Green pepper, finely diced	2 tablespoons
Frozen whole kernel corn	1 package (10 ounces)
Raw potatoes, peeled, diced in 1/2-inch pieces	1 cup
Fresh parsley, chopped	2 tablespoons
Water	1 cup
Salt	¼ teaspoon
Black pepper to taste
Paprika	¼ teaspoon
Flour	2 tablespoons
Lowfat or skim milk	2 cups

Directions
Heat oil in medium saucepan. Add celery, onion, and green pepper, and sauté 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 tightfitting 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.

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