Using low-fat milk instead of cream lowers the saturated fat content in this hearty
dish.
CAL/SERV :
186
PREP TIME :
10 MINS
YIELDS :
4 SERVINGS
COOK TIME:
40 MINS
INGREDIENTS
1 Tbsp vegetable oil
2 Tbsp finely diced celery
2 Tbsp finely diced onion
2 Tbsp finely diced green pepper
1 package (10 oz) frozen whole- kernel corn
1 C peeled, diced, raw potatoes, cut into ½-inch squares
1 C water
¼ tsp salt
Ground black pepper, to taste
¼ tsp paprika
2 C low-fat (1 percent) or skim milk, divided
2 Tbsp flour
2 Tbsp chopped fresh parsley
INSTRUCTIONS
Heat oil in a medium-sized sauté pan.
Add celery, onion, and green pepper and sauté for 2 minutes.
Add corn, potatoes, water, salt, pepper, and paprika. Bring to a boil; reduce heat to medium; and cook, covered, for about 10 minutes or until potatoes are tender.
Place ½ cup milk in a jar with a tight-fitting lid. Add flour, close lid, and shake vigorously.
Add mixture gradually to cooked vegetables, and then add remaining milk.
Cook, stirring constantly, until mixture comes to a boil and thickens. Serve garnished with chopped fresh parsley.
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