Potato-Corn Chowder

Potato-Corn Chowder

Ingredients:

3/4       - cups chopped green pepper

1/3       - cup chopped onion

            - vegetable cooking spray

2 3/4    - cups fat-free chicken broth

1 1/2    - cups finely chopped potato

1          - teaspoon salt

1/4       -teaspoon pepper

1/4       - cup cornstarch

2 1/4    - cups skim milk

2 1/4    - cups frozen whole kernel corn

1          - (2-ounce) jar chopped pimiento undrained

Procedure:

Step 1

- Cook green pepper and onion in a saucepan coated with cooking spray over medium heat, stirring constantly, 5 minutes or until tender. Stir in broth, potato, salt, and pepper.

Step 2

- Bring to boil; reduce heat, and simmer 5 to 7 minutes or until potato is tender.

Step 3

- Combine cornstarch and milk, stirring until smooth. Gradually add to potato mixture, stirring constantly. Stir in corn and chopped pimiento.

Step 4

- Bring to a boil over medium  heat, stirring constantly; cook, stirring, constantly, 1 minute or until thickened. Serve immediately or pour into a thermos.

Yield: 6 cups