Source: Stay Young At Heart
National Heart, Lung, and Blood Institute
https://healthyeating.nhlbi.nih.gov
| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Servings |
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Ingredients
- 1 tablespoon vegetable oil
- 2 tablespoons finely diced celery
- 2 tablespoons finely diced onion
- 2 tablespoons finely diced green pepper
- 1 bag (10 oz) frozen whole-kernel corn
- 1 cup peeled, diced, raw potatoes, cut into ½-inch squares
- 1 cup water
- 1/4 teaspoon salt
- Ground black pepper to taste
- 1/4 teaspoon paprika
- 2 cups low-fat (1 percent) or skim milk, divided
- 2 tablespoons flour
- 2 tablespoons chopped fresh parsley
Ingredients
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Instructions
- Heat oil in a medium-sized sauté pan.
- Add celery, onion, and green pepper and sauté for 2 minutes.
- Add corn, potatoes, water, salt, pepper, and paprika. Bring to a boil; reduce heat to medium; and cook, covered, for about 10 minutes or until potatoes are tender.
- Place ½ cup milk in a jar with a tight-fitting lid. Add flour, close lid, and shake vigorously.
- Add mixture gradually to cooked vegetables, and then add remaining milk.
- Cook, stirring constantly, until mixture comes to a boil and thickens. Serve garnished with chopped fresh parsley.
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