PORTLAND, Maine (NEWS CENTER) -- Kitty Broihier from Guiding Stars gives some tips on making Corn Chowder in 3 easy steps.

Number of Servings: 4 (346 G )

Prep Time: 20 Minutes

Cook Time: 30 Minutes


1 T. vegetable oil

2 T. celery, finely diced

2 T. onion, finely diced

2 T. green pepper, finely diced

1 pkg. (12 oz.) frozen whole kernel corn

1 c. red potatoes, peeled, diced in 1/2-inch pieces

1 c. water

1/4 t. salt

Add black pepper for taste

1/4 t. paprika

2 c. low-fat or skim milk

2 T. flour

2 T. fresh parsley, chopped


1. Heat oil in medium saucepan. Add celery, onion, and green pepper, and sauté for 2 minutes.

2. Add corn, potatoes, water, salt, pepper, and paprika. Bring to boil, then reduce heat to medium. Cook covered for about 10 minutes or until potatoes are tender.

3. Place 1/2 cup of milk in jar with tight-fitting lid. Add flour and shake vigorously. Gradually add milk-flour mixture to cooked vegetables. Then add remaining milk. Cook, stirring constantly, until mixture comes to boil and thickens. Serve garnished with chopped, fresh parsley.

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