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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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I got this wonderful recipe from one of my favorite cook books, New Dieter's Cookbook from Better Homes & Gardens. It's low in calories, but tastes like a guilty pleasure! When I make it, I double the broth, milk, and flour to make it more soupy and less chunky. Ingredients:
1 (14 1/2 ounce) can reduced-sodium chicken broth |
1 (10 ounce) package frozen whole kernel corn |
1 cup chopped onion |
1/2 cup chopped sweet pepper (try red, green, or both) |
1/8 teaspoon black pepper |
1 (12 ounce) can evaporated skim milk |
1/4 cup all-purpose flour |
Directions:
1. Combine broth, corn, onion, sweet pepper, and black pepper in medium saucepan. Bring to boiling; reduce heat. Simmer, covered, about 5 minutes or until veggies are tender.
2. In a small mixing bowl, stir together milk and flour. Stir into broth mixture. Cook & stir until thick and bubbly. Cook stirring constantly 1 minute more.
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