Using low-fat milk instead of cream lowers the saturated fat content in this hearty
Heat oil in medium saucepan.
Add celery, onion, and green pepper. Sauté for two minutes.
Add corn, potatoes, water, salt, pepper, and paprika. Bring to a boil; reduce heat
to medium. Cook, covered, about 10 minutes or until potatoes are tender.
Place ½ cup milk in a jar with tight-fitting lid. Add flour and shake vigorously.
Add gradually to cooked vegetables and then add remaining milk.
Cook, stirring constantly, over medium heat until mixture comes to a boil and thickens.
Serve garnished with chopped, fresh parsley.
Serves four; serving size is 1 cup. Each serving provides: