Corn chowder (lacto)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Celery; finely chopped |
| 2 | tablespoons | Onions; finely chopped |
| 2 | tablespoons | Green bell peppers; finely c |
| 10 | ounces | Frozen whole kernel corn |
| 1 | cup | Peeled; diced potatoes |
| 2 | tablespoons | Chopped fresh parsley |
| 1 | cup | Water |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Fresh ground black pepper |
| ¼ | teaspoon | Paprika |
| 2 | tablespoons | Flour |
| 2 | cups | Evaporated skim milk |
| 2 | cups | 1% lowfat milk; or skim milk |
Directions
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 ½ 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. 1⅘á File