Yield: 4 Servings
Serving Size: 1 cup

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 cup raw potatoes, peeled, diced in ½-inch pieces
2 Tbsp fresh parsley, chopped
1 cup water
¼ tsp salt 
Black pepper to taste 
¼ tsp paprika
2 Tbsp flour
2 cup low fat 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, and then reduce heat to medium. Cook covered for about 10 minutes or until potatoes are tender.

3. Place ½ cup of milk in jar with tight fitting 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. Server garnished with chopped, fresh parsley.

Nutrition Facts
Calories: 186
Saturated fat: 1 g
Cholesterol: 5 mg
Sodium: 205 mg
Fat: 5 g Fiber: 4 g
Protein: 7 g
Carbohydrates: 31 g
Potassium: 455 mg

Contributed by U.S. Department of Health & Human Services