Title: Corn Chowder (Lacto)
Categories: Soups, Lowfat, Prodigy, Dec., Fatfree
Yield: 4 Servings

2 tb Celery; finely chopped
2 tb Onions; finely chopped
2 tb Green bell peppers; finely c
10 oz Frozen whole kernel corn
1 c Peeled; diced potatoes
2 tb Chopped fresh parsley
1 c Water
1/4 ts Salt
1/8 ts Fresh ground black pepper
1/4 ts Paprika
2 tb Flour
2 c Evaporated skim milk
2 c 1% lowfat milk; or skim milk

Altered from original recipe to reduce fat %. Add a mixed green salad,
whole grain bread plus a fruit for a satisfying supper. . . Put celery,
onion, and green pepper in a pan sprayed with Pam and saute for 2 minutes.
Add corn, potatoes, water, salt, pepper and paprika. Bring to a boil;
reduce heat to medium; 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 and add
remaining milk. Cook stirring constantly until mixture comes to a boil and
thickens. Serve garnished with chopped fresh parsley. Nutrition (per
serving): 274 calories Total Fat 2 g (7% of calories) Source: National
Heart, Lung and Blood Institute
:

D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip