Corn Chowder - cooking recipe

Ingredients

1/2 c. scallions, chopped
1 Tbsp. water
2 1/2 c. chicken broth
1/2 tsp. dry mustard
1/8 tsp. salt
pinch of black pepper
1/4 tsp. paprika
1/2 tsp. thyme
3 c. potatoes, cubed
2 c. skim milk
20 oz. frozen corn
1/4 c. instant dry milk

Preparation

Steam scallions in water, covered, until wilted.
Add stock, seasonings and potatoes.
Bring to boil, reduce heat and simmer until potatoes are tender, stirring occasionally.
Gradually add skim milk, then add corn.
Heat to almost scalding and cook 1 minute.
Put 2 cups of chowder in blender or food processor with skim milk.
Puree.
Return to pot and heat.
Contains 0.7 grams of total fat per serving.