Corn Chowder

By Peggie

Ingredients

• 6 tbsp of butter
• 2 small potatoes, peeled & diced
• 2 celery stalks, minced
• 1 small onion, minced
• 1 small green pepper, minced
• 1 1/2 tsp salt
• 2 tbsp flour
• 2 tbsp paprika
• 1 1/2 cup water
• 2 chicken flavor bouillon cubes
• 2 1/2 cups frozen corn kernels
• 2 pints half & half or 2 1/2 cups 2% milk

Preparation

Step 1

In a large saucepan over medium heat melt margarine, and then cook potatoes, celery, green pepper, onion & salt until vegetables are tender, about 10 minutes. Stir often. Add in flour and paprika, cook for 1 minute.

Stir in water & bouillon cubes over medium heat, cook, stirring constantly until mixure is smooth and thickened, about 5 minutes.

Stir in corn kernels and milk. Cook stirring frequently until corn is tender and mixture is heated through, about 10 minutes.

275 calories per serving (made with half & half)