Corn Chowder

You don't need all the cream and butter to have a great chowder. This take on chowder takes all the fattening ingredients out but doesn't take away the flavor. Enjoy.

Total Time: 45 min.
Prep Time: 15 min.
Cooking Time: 20 min.
Yield: 6 servings, about 1 cup each

Ingredients:
1 Tbsp. olive oil
½ medium celery stalk, finely chopped
2 Tbsp. finely chopped onion
2 Tbsp. finely chopped green bell pepper
1 (10-oz) package frozen whole kernel corn
1 medium potato (red, white rose, or Yukon gold), peeled, cubed
3 cups low-fat milk, divided use
½ tsp. sea salt
¼ tsp. paprika
Ground white pepper (to taste; optional)
2 Tbsp. whole wheat flour
2 Tbsp. chopped fresh parsley

Preparation:
1. Heat oil in medium saucepan over medium-high heat.
2. Add celery, onion, and bell pepper; cook, stirring frequently, for 3 to 4 minutes, or until onion is translucent.
3. Add corn, potato, 2½ cups milk, salt, paprika, and pepper (if desired). Bring to a boil. Reduce heat to medium; gently boil, covered, for 6 to 8 minutes, or until potatoes are tender-crisp.
4. Combine ½ cup milk and flour in a small bowl; whisk to blend.
5. Gradually add the flour mixture to the corn mixture; cook, stirring constantly, for 4 to 6 minutes, or until soup thickens.
6. Serve garnished with parsley.