INGREDIENTS

• 1 tablespoon olive oil
• 2 tablespoons finely diced celery
• 2 tablespoons finely diced onion
• 2 tablespoons finely diced green pepper
• 1 package frozen whole kernel corn (10 oz.)
• 1 cup peeled, diced, 1/2″ raw potatoes
• 2 tablespoons chopped fresh parsley
• 1 cup water
• 1/4 teaspoon salt
• black pepper to taste
• 1/4 teaspoon paprika
• 2 tablespoons flour
• 2 cups low-fat (1%) or skim milk
• 1/4 cup fresh parsley, minced

DIRECTIONS
1. Heat oil in medium saucepan. 

2. Add celery, onion, and green pepper and saute for 2 minutes. 

3. 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. 

4. Place 1/2 cup milk in a jar with tight fitting lid. Add flour and shake vigorously. 

5. Add gradually to cooked vegetables and add remaining milk. 

6. Cook, stirring constantly, until mixture comes to a boil and thickens. Serve garnished with chopped fresh parsley.

Yield: 4 servings–Serving Size: 1 cup