Potato Corn Chowder

• 3/4 c. green bell peppers, chopped
• 2 3/4 c. low-fat chicken broth
• 1 tsp. salt
• 1/4 c. cornstarch
• 2 1/4 c. frozen whole kernel corn
• 1/3 c. onions, chopped
• 1 1/2 c. potatoes, finely chopped
• 1 tsp. pepper
• 2 1/4 c. skim milk
• 2 oz. jar chopped pimento

1. Cook green pepper and onion in a saucepan coated with vegetable cooking spray over medium heat, stirring constantly, 5 minutes until tender.
2. Stir in chicken broth, chopped potato, salt and pepper.
3. Bring to a boil, reduce heat and simmer 5 to 7 minutes or until potatoes are tender.
4. Combine cornstarch and milk, stirring until smooth.
5. Gradually add to potato mixture, stirring constantly.
6. Stir in corn and chopped pimento.
7. Bring to a boil over medium heat, stirring constantly, 1 minute or until thickened.
8. Serve immediately.

green bell peppers, lowfat chicken broth, salt, cornstarch, kernel corn, onions, potatoes, pepper, milk, pimento

Taken from www.cookbooks.com/Recipe-Details.aspx?id=843178 (may not work)