1 tablespoon olive oil
2 tablespoons finely diced celery
2 tablespoons finely diced onion
2 tablespoons finely diced green pepper
1 (10 oz) package frozen whole kernel corn
1 cup peeled, diced 1/2″ raw potatoes
2 tablespoons chopped fresh parsley
1 cup water
1/4 teaspoon salt
black pepper, to taste
1/4 teaspoon paprika
2 tablespoons flour
2 cups low-fat (1%) OR skim milk
1/4 cup fresh parsley, minced

heat oil in a medium saucepan.

add celery, onion, and green pepper and saute for 2 minutes.

addcorn, potatoes, water, salt, pepper, and paprika. bring to a boil. reduce heat to medium. cook, covered, about 10 minutes or until potatoes are tender.

place 1/2 cup of the milk in a jar with a tight-fitting lid. add flour and shake vigorously.

add gradually to cooked vegetables and add remaining milk.

cook, stirring constantly, until mixture comes to a boil and thickens. serve garnished with chopped fresh parsley.

4 (1 cup) servings