Quick Corn Chowder - cooking recipe

Ingredients

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

Preparation

Melt margarine in medium saucepan.
Add celery, onion and green pepper and saute for 2 minutes.
Add corn, potatoes, water, salt, pepper and paprika.
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.
Add flour and shake vigorously.
Add gradually to cooked vegetables, stirring in slowly and add remaining milk.
Cook, stirring constantly, until mixture comes to a boil and thickens.
Serve garnished with chopped fresh parsley.