Title: Corn Chowder(C) (Lacto)
Categories: Soup Lowfat Check
Yield: 4 Servings

2	tb	Celery; finely chopped
2	tb	Onions; finely chopped
2	tb	Green bell peppers; finely c
10	oz	Frozen whole kernel corn
1	c	Peeled; diced potatoes
2	tb	Chopped fresh parsley
1	c	Water
1/4	ts	Salt
1/8	ts	Fresh ground black pepper
1/4	ts	Paprika
2	tb	Flour
2	c	Evaporated skim milk
2	c	1% lowfat milk; or skim milk

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 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. 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. 1.80á

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