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Using low-fat milk instead of cream
lowers the saturated fat content in this hearty dish.
| 1
Tbsp |
vegetable oil |
| 2
Tbsp |
finely diced celery |
| 2
Tbsp |
finely diced onion |
| 2
Tbsp |
finely diced green pepper |
| 1
package |
frozen whole kernel corn (10 oz) |
| 1
C |
peeled, diced, 1/2-inch raw
potatoes |
| 2
Tbsp |
chopped fresh parsley |
| 1
C |
water |
| 1/4
tsp |
salt |
| to
taste |
black pepper |
| 1/4
tsp |
paprika |
| 2
Tbsp |
flour |
| 2
C |
low-fat (1%) or skim milk |
- Heat oil in medium saucepan.
- Add celery, onion, and green pepper
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.
Yield: 4 servings--Serving Size: 1 cup
Each serving provides:
Calories: 186
Total fat: 5 g
Saturated fat: 1 g
Cholesterol: 5 mg
Sodium: 205 mg
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