Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Celery; finely chopped 1/4 ts Salt
2 tb Onions; finely chopped 1/8 ts Fresh ground black pepper
2 tb Green bell peppers; finely c 1/4 ts Paprika
10 oz Frozen whole kernel corn 2 tb Flour
1 c Peeled; diced potatoes 2 c Evaporated skim milk
2 tb Chopped fresh parsley 2 c 1% lowfat milk; or skim milk
1 c Water

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 1/2 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.

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