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Categories:Viewed: 17 - Published at: 6 years ago
Ingredients
- 1 lg. onion, minced
- 1 rib of celery, minced
- 2 tbsp. butter
- 1/2 c. minced green bell pepper
- 3 lg. potatoes, cubed
- 3 1/2 c. chicken stock or possibly canned broth
- 16 1/2 ounce. can cream style corn
- 1 c. lowfat milk
- 1/2 c. freshly parsley, minced
Method
- Chop onion and celery.
- In a soup pot, heat butter over medium heat.
- Add in onion, celery and minced green pepper.
- Cook, stirring till onion has softened, about 5 min.
- Meanwhile, peel potatoes and cut into cubes.
- Add in chicken broth and potatoes to the pot.
- Bring to a boil, reduce heat and simmer till potatoes are cooked through 25 to 30 min.
- Stir in corn and lowfat milk.
- Increase heat to high and bring to almost a boil, about 3 min.
- Serve sprinkled with the parsley.
- Makes 8 c..
