Corn Chowder

1 tablespoon olive oil
2 tablespoons finely diced celery
2 tablespoons finely diced onion
2 tablespoons finely diced green pepper
1 package frozen whole kernel corn (10 oz.)
1 cup peeled, diced, 1/2" raw potatoes
2 tablespoons chopped fresh parsley
1 cup water
1/4 teaspoon salt
black pepper to taste
1/4 teaspoon paprika
2 tablespoons flour
2 cups low-fat (1%) or skim milk
1/4 cup fresh parsley, minced

Directions:

1.      Heat oil in the sauce pan.  Add in celery, onion, green pepper and sauté for 2 minutes. 

2.     Add corn, potatoes, water, salt, pepper, and paprika.  Bring to a boil and reduce to medium.  Cook for 10 minutes, or until potatoes are tender.

3.     Mix ½ c. milk and flour together by shaking them in a jar. 

4.     Gradually add the milk/flour mixture to the veggies.  Add in the remaining milk. 

5.     Cook, stir constantly.  When the mix comes to a boil and thickens, it is ready.