Vegetable Chowder - cooking recipe

Ingredients

2 c. corn
2 c. chopped celery
1 green pepper, chopped
1 medium onion, sliced thin
1 c. canned tomatoes, drained (15 oz. can)
2 1/2 c. water
4 Tbsp. margarine or olive oil
3 Tbsp. flour
2 c. low-fat milk
salt and pepper to taste

Preparation

In a large soup pot, cook vegetables and water, covered, about 30 minutes until tender.
In medium saucepan, melt margarine/oil and blend in the flour.
Gradually add the milk and cook until thickened, stirring frequently.
Add this to the soup pot.
Stir well.