Yield: 2 servings
Measure | Ingredient |
---|---|
2 teaspoons | Margarine |
2 ounces | Diced Canadian -style bacon |
½ cup | Diced onion |
2 tablespoons | Each diced celery and shredded carrot |
1½ teaspoon | All-purpose flour |
½ cup | Skim milk |
3 ounces | Pared potatoes, diced |
½ teaspoon | Salt |
\N \N | Dash each marjoram leaves and pepper |
½ cup | Frozen or drained canned whole kernel corn |
\N \N | Water if required |
In 2-quart saucepan heat margarine until bubbly and hot; add bacon, onion, celery and carrot; saute until onion is translucent. Sprinkle with flour and stir quickly to combine; cook, stirring, for 1 minute.
Stirring constantly, gradually add milk and bring to a boil. Reduce heat and add potato and seasonings; cover and let simmer until potato is tender, about 15 minutes. Stir in corn and let simmer until heated through. If mixture gets too thick, add water, 1 tablespoon at a time, until desired consistency.
Makes 2 servings
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.