Nutrition Facts

Serving Size1 cup
Total Fat5 g
Saturated Fat1 g
Cholesterol5 mg
Sodium205 mg
Potassium455 mg
Total Carbohydrate31 g
Dietary Fiber4 g
Protein7 g

Servings and Times


Ingredients and Preparation

Vegetable oil1 tablespoon
Celery, finely diced2 tablespoons
Onion, finely diced2 tablespoons
Green pepper, finely diced2 tablespoons
Frozen whole kernel corn1 package (10 ounces)
Raw potatoes, peeled, diced in 1/2-inch pieces1 cup
Fresh parsley, chopped2 tablespoons
Water1 cup
Salt¼ teaspoon
Black pepper to taste
Paprika¼ teaspoon
Flour2 tablespoons
Lowfat or skim milk2 cups
  1. Directions
  2. Heat oil in medium saucepan. Add celery, onion, and green pepper, and sauté for 2 minutes.
  3. Add corn, potatoes, water, salt, pepper, and paprika. Bring to boil, then reduce heat to medium. Cook covered for about 10 minutes or until potatoes are tender.
  4. Place 1/2 cup of milk in jar with tightfitting lid. Add flour and shake vigorously.
  5. Gradually add milk-flour mixture to cooked vegetables. Then add remaining milk.
  6. Cook, stirring constantly, until mixture comes to boil and thickens. Serve garnished with chopped, fresh parsley.