Corn Chowder

Adapted from the National Heart, Lung, and Blood Institutes of Health, US Department of Health and Human Services

Nutrition Facts

Serving Size	1 cup
Calories	186
Total Fat	5 g
Saturated Fat	1 g
Cholesterol	5 mg
Sodium	205 mg
Potassium	455 mg
Total Carbohydrate	31 g
Dietary Fiber	4 g
Protein	7 g

Servings and Times

Servings

Ingredients and Preparation

Ingredients	Measures
Vegetable oil	1 tablespoon
Celery, finely diced	2 tablespoons
Onion, finely diced	2 tablespoons
Green pepper, finely diced	2 tablespoons
Frozen whole kernel corn	1 package (10 ounces)
Raw potatoes, peeled, diced in 1/2-inch pieces	1 cup
Fresh parsley, chopped	2 tablespoons
Water	1 cup
Salt	¼ teaspoon
Black pepper to taste
Paprika	¼ teaspoon
Flour	2 tablespoons
Lowfat or skim milk	2 cups

Directions
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.

Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.