Nutrition Facts| Serving Size | 1 cup | | Calories | 186 | | Total Fat | 5 g | | Saturated Fat | 1 g | | Cholesterol | 5 mg | | Sodium | 205 mg | | Potassium | 455 mg | | Total Carbohydrate | 31 g | | Dietary Fiber | 4 g | | Protein | 7 g |
Ingredients and Preparation| Ingredients | Measures |
|---|
| Vegetable oil | 1 tablespoon | | Celery, finely diced | 2 tablespoons | | Onion, finely diced | 2 tablespoons | | Green pepper, finely diced | 2 tablespoons | | Frozen whole kernel corn | 1 package (10 ounces) | | Raw potatoes, peeled, diced in 1/2-inch pieces | 1 cup | | Fresh parsley, chopped | 2 tablespoons | | Water | 1 cup | | Salt | ¼ teaspoon | | Black pepper to taste | | Paprika | ¼ teaspoon | | Flour | 2 tablespoons | | Lowfat or skim milk | 2 cups |
Directions - 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 tightfitting
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.
|