Corn Chowder

• 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 C raw potatoes, peeled, diced in 1/2-inch pieces
• 2 Tbsp fresh parsley, chopped
• 1 C water
• 1/4 tsp salt to taste black pepper
• 1/4 tsp paprika
• 2 Tbsp flour
• 2 C lowfat or skim milk

1. Heat oil in medium saucepan. Add celery, onion, and green pepper,and sauté for 2 minutes.
2. 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.
3. Place 1/2 cup of milk in jar with tightfitting lid. Add flour and shake vigorously.
4. Gradually add milk-flour mixture to cooked vegetables. Then add remaining milk.
5. Cook, stirring constantly, until mixture comes to boil and thickens. Serve garnished with chopped, fresh parsley.