Veggies & Corn Chowder

Veggies & Corn Chowder

Veggies & Corn Chowder

Chow down on this corn and veggie chowder. This creamy soup is rich in flavor and ingredients. The potatoes add a chunkier consistency. Serve with warm bread and a scrumptious side salad.

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Makes:
4 servings

Ingredients

1 tbsp. vegetable oil

2 tbsp. celery, finely diced
2 tbsp. onion, finely diced
2 tbsp. green pepper, finely diced
1 pkg. (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
1/4 tsp. paprika
2 tbsp. flour
2 cups low fat or skim milk


Methods/steps

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, 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. Serve garnished with chopped, fresh parsley.


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