Quick Corn Chowder

• 1 Tbsp. light margarine
• 2 Tbsp. finely chopped celery
• 2 Tbsp. finely chopped onions
• 2 Tbsp. finely chopped bell peppers
• 10 oz. pkg. frozen corn
• 1 c. peeled, diced potatoes
• 2 Tbsp. chopped fresh parsley
• 1 c. water
• 1/4 tsp. salt
• 1/8 tsp. fresh ground black pepper
• 1/4 tsp. paprika
• 2 Tbsp. flour
• 2 c. 1% low-fat or skim milk

1. Melt margarine in medium saucepan.
2. Add celery, onion and green pepper and saute for 2 minutes.
3. Add corn, potatoes, water, salt, pepper and paprika.
4. Bring to a boil, reduce to medium heat and cook, covered, about 10 minutes or until potatoes are tender. Place 1/2 cup milk in a jar with tight-fitting lid.
5. Add flour and shake vigorously.
6. Add gradually to cooked vegetables, stirring in slowly and add remaining milk.
7. Cook, stirring constantly, until mixture comes to a boil and thickens.
8. Serve garnished with chopped fresh parsley.

light margarine, celery, onions, bell peppers, frozen corn, potatoes, parsley, water, salt, fresh ground black pepper, paprika, flour, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1002440 (may not work)