Here’s a creamy chowder without the cream — or fat.



  1. Heat oil in medium saucepan.
  2. Add celery, onion, and green pepper, and sauté for 2 minutes.
  3. Add corn, potatoes, water, salt, pepper, and paprika.
  4. Bring to boil,.
  5. Reduce heat to medium.
  6. Cook covered for about 10 minutes or until potatoes are tender.
  7. Place ½ cup of milk in jar with tightly fitting lid.
  8. Add flour and shake vigorously.
  9. Gradually add milk-flour mixture to cooked vegetables.
  10. Then add remaining milk.
  11. Cook, stirring constantly, until mixture comes to boil and thickens.
  12. Serve garnished with chopped, fresh parsley.

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