1 tbsp olive oil
2 tbsp finely diced celery
2 tbsp finely diced onion
2 tbsp finely diced green pepper
1 (10-oz.) pkg. frozen whole kernel corn
1 cup peeled, diced raw potatoes 1/2"
1 cup water
salt & pepper to taste
1/4 tsp. paprika
2 tbsp flour
2 cups low fat or skim milk
1/4 cup fresh parsley minced
Heat oil in medium saucepan. Add celery, onion, green pepper and saute about 2 minutes. Add corn, potatoes, water, salt, pepper & paprika. Bring to a boil, then reduce heat to medium & cook covered until potatoes are tender (8-10 min.) Place 1/2 cup of milk in a jar with tight fitting lid. Add flour & shake vigorously to combine. Whisk milk/flour mixture gradually into cooked vegetables, then add remaining milk. Stirring constantly, cook until soup comes to a boil & thickens. Sprinkle with fresh chopped parsley & serve. 4 servings
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