Ingredients
| 1 |
tbsp vegetable oil |
| 2 |
tbsp celery, finely diced |
| 2 |
tbsp onion, finely diced |
| 2 |
tbsp green pepper, finely diced |
| 10 |
oz frozen whole kernel corn |
| 1 |
cup raw potatoes, peeled, diced in 1/2-inch pieces |
| 2 |
tbsp fresh parsley, chopped |
| 1 |
cup water |
| 1/4 |
tsp salt |
| 1/4 |
tsp paprika |
| 2 |
tbsp flour |
| 2 |
cup milk |
Directions
- Heat oil in medium saucepan. Add celery, onion, and green pepper, and sauté for 2 minutes.
- Add corn, potatoes, water, salt, pepper, and paprika. Bring to boil, then reduce heat to medium. Cook covered for about 10 minutes or until potatoes are tender.
- Place 1/2 cup of milk in jar with tightfitting lid. Add flour and shake vigorously.
- Gradually add milk-flour mixture to cooked vegetables. Then add remaining milk.
- Cook, stirring constantly, until mixture comes to boil and thickens.
- Serve garnished with chopped, fresh parsley.
Categories
First Course, Side Dish, Soup, Vegetarian
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