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
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.
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