Corn Chowder

1 tablespoon olive oil
.5 cup finely diced celery
.5 cup finely diced onion
.5 cup diced carrots
2 cups frozen whole kernel corn
1 cup peeled, diced, 1/2" raw potatoes
.5 cup chopped fresh parsley
2 cups chicken broth
1/4 teaspoon salt
black pepper to taste
1/4 teaspoon paprika
1/4 cup flour
2 cups low-fat (1%) or skim milk

Saute onions and celery in one tablespoon of olive oil. Add chicken broth, corn, carrots, potatoes, and herbs, reserving a table spoon of fresh parsley to garnish. Bring the pot to a rolling boil, then reduce heat to medium, cover the pot and cook for fifteen minutes. Mix the flour in one half cup of milk and add slowly to the soup. Pour in remaining milk and stir constantly until the soup thickens.


Number of Servings: 7

Recipe submitted by SparkPeople user HYPATIAX.