Corn Chowder

¼ cup diced celery
¼ cup chopped onion
¼ cup chopped green or red bell pepper
2 cups fresh corn kernels
1 cup diced unpeeled potatoes
1 cup fat-free chicken stock
½ teaspoon salt, optional
¼ teaspoon paprika
1/8 teaspoon pepper
2 tablespoons chopped fresh parsley
2 tablespoons flour
2 cups skim milk, divided

In sauce pan over medium heat, combine celery, onion, bell pepper, corn, potatoes and chicken stock. Cover with TempAlert with it open; cook until it whistles. Reduce heat to low, close control and simmer 15 to 20 minutes until potatoes and celery are tender. Stir in salt, paprika, pepper and parsley; mix well.

In jar with tightly fitting lid, combine flour and ½ cup milk. Shake to blend thoroughly; stir into chowder. Add remaining cups milk; cook and stir over medium heat, until thickened and bubbly. Cook and stir 2 additional minutes. Serve in heated soup bowls or tureen.

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