Ingredients
- 1 Tbsp. vegetable oil
- 2 Tbsp. diced celery
- 2 Tbsp. diced onion
- 2 Tbsp. diced bell pepper
- 1½ cups whole kernel corn
- 1 cup cubed red potatoes
- 1 cup water
- ¼ tsp. salt
- ¼ tsp. pepper
- ¼ tsp. paprika
- 2 cups skim milk
- 2 Tbsp. flour
- 2 Tbsp. chopped fresh parsley
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Instructions
- Heat oil in medium saucepan. Add celery, onion, and pepper. Sauté until fragrant (2-3 minutes).
- Add corn, potatoes, water, salt, pepper, and paprika. Bring to boil, then reduce heat to medium. Cook covered until potatoes are tender (10-12 minutes).
- Whisk milk and flour together and slowly pour into soup, stirring constantly. Simmer until mixture comes to boil and thickens (5-8 minutes). Season with pepper to taste and serve garnished with parsley.