1 tbsp. butter
2 tbsp. each finely chopped celery, onion & green pepper
1 (10 oz.) pkg. frozen whole kernel corn
1 c. diced raw potatoes
2 tbsp. fresh parsley, chopped
1 c. water
1/4 tsp. salt
1/4 tsp. freshly ground pepper
1/4 tsp. paprika
2 tbsp. flour
2 c. low fat (1%) milk

Melt butter in medium saucepan. Add celery, onion and green pepper; saute for 2 minutes. Add corn, potatoes, water, salt, pepper and paprika. Bring to a boil; reduce heat to medium; and cook, covered, about 10 minutes or until potatoes are tender.

Place 1/2 cup milk in a jar with a tight fitting lid. Add flour and shake vigorously. Add gradually to cooked vegetables and add remaining milk. Cook, stirring constantly until mixture comes to a boil and thickens. Serve garnished with chopped fresh parsley. Makes 4 servings.