Corn Chowder
Using low-fat milk instead of cream lowers the saturated fat content in this hearty summer soup.
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons finely diced celery
- 2 tablespoons finely diced onion
- 2 tablespoons finely diced green pepper
- 1 package frozen whole kernel corn (10 oz.)
- 1 cup peeled, diced, 1/2" raw potatoes
- 2 tablespoons chopped fresh parsley
- 1 cup water
- 1/4 teaspoon salt
- black pepper to taste
- 1/4 teaspoon paprika
- 2 tablespoons flour
- 2 cups low-fat (1%) or skim milk
- 1/4 cup fresh parsley, minced
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