Using low-fat milk instead of cream lowers the saturated fat content in this hearty dish.
1 Tbsp | vegetable oil |
2 Tbsp | finely diced celery |
2 Tbsp | finely diced onion |
2 Tbsp | finely diced green pepper |
1 package | frozen whole kernel corn (10 oz) |
1 C | peeled, diced, 1/2-inch raw potatoes |
2 Tbsp | chopped fresh parsley |
1 C | water |
1/4 tsp | salt |
to taste | black pepper |
1/4 tsp | paprika |
2 Tbsp | flour |
2 C | low-fat (1%) or skim milk |
Yield: 4 servings--Serving Size: 1 cup
Each serving provides:
Calories: 186
Total fat: 5 g
Saturated fat: 1 g
Cholesterol: 5 mg
Sodium: 205 mg