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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This core plan friendly, creamy corn chowder is perfect on a chilly day. Count points for flour, but it has less than a 1 point value for entire recipe. Ingredients:
1 tablespoon olive oil |
2 tablespoons finely diced celery |
2 tablespoons finely diced onions |
2 tablespoons finely diced green peppers |
1 (10 ounce) package frozen whole kernel corn |
1 cup raw potatoes, peeled diced 1/2-inch |
2 tablespoons chopped fresh parsley |
1 cup water |
black pepper |
1/4 teaspoon paprika |
2 tablespoons flour |
2 cups nonfat milk |
Directions:
1. Heat oil in medium saucepan.
2. Add celery, onion, and green pepper and sauté for 2 minutes.
3. 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.
4. Place 1/2 cup milk in a jar with tight fitting lid. Add flour and shake vigorously.
5. Add gradually to cooked vegetables and add remaining milk.
6. Cook, stirring constantly, until mixture comes to a boil and thickens.
7. Serve garnished with chopped fresh parsley.
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