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“This core plan friendly, creamy corn chowder is perfect on a chilly day. Count points for flour, but it has less than a 1 point value for entire recipe.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in medium saucepan.
  2. Add celery, onion, and green pepper and sauté for 2 minutes.
  3. 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.
  4. Place 1/2 cup milk in a jar with tight fitting lid. Add flour and shake vigorously.
  5. Add gradually to cooked vegetables and add remaining milk.
  6. Cook, stirring constantly, until mixture comes to a boil and thickens.
  7. Serve garnished with chopped fresh parsley.

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