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A creamy chowder without the cream, or fat.
2 cups milk
1/4 tsp paprika
1 dash black pepper
1/4 tsp salt
1 tbsp vegetable oil
2 tbsps celery
2 tbsps chopped onion
2 tbsps parsley
2 tbsps green pepper
1 cup diced potato
300 g corn
1 <span class="measurestring" title="cup (8 fl oz)">cup</span> water
0.1 cup flour (2 tbsp)
Heat oil in medium saucepan. Add celery, onion, and green pepper, and sauté for 2 minutes.
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.
Place 1/2 cup of milk in jar with tightfitting lid. Add flour and shake vigorously.
Gradually add milk-flour mixture to cooked vegetables. Then add remaining milk.
Cook, stirring constantly, until mixture comes to boil and thickens. Serve garnished with chopped, fresh parsley.
in 1 serving of Corn Chowder.
, 66% carbs, 15% protein.
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