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Corn Chowder


Ingredients

  • 1 Tbsp. vegetable oil
  • 2 Tbsp. celery, finely diced
  • 2 Tbsp. onion, finely diced
  • 2 Tbsp. green pepper, finely diced
  • 1 package (10 oz.) frozen whole kernel corn
  • 1 cup raw potatoes, peeled, diced in 1/2 inch pieces
  • 2 Tbsp. fresh parsley, chopped
  • 1 cup water
  • 1/4 tsp. salt
  • Black pepper to taste
  • 1/4 tsp. paprika
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  • 2 Tbsp. flour
  • 2 cups low fat or skim milk

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, and 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 tight fitting 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. Server garnished with chopped, fresh parsley.

Yield: 4 servings. Serving Size: 1 Cup. Each serving provides: Calories: 186, Saturated fat: 1 g, Cholesterol: 5 mg, Sodium: 205 mg, Total fat: 5 g, Total fiber: 4 g, Protein: 7 g, Carbohydrates: 31 g, Potassium: 455 mg

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This recipe has been provided courtesy of the Department of Health and Human Services.

Answers:

Corn Chowder

The healthiest chowder recipe is this one because it doesn't have bacon as one of the ingredients. When I get a chance I'll have to make it. (10/09/2008)

By Marjorie

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