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
- 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.
- Bring to boil; reduce heat, and simmer 5 to 7 minutes or until potato is tender.
- Combine cornstarch and milk, stirring until smooth. Gradually add to potato mixture, stirring constantly. Stir in corn and chopped pimiento.
- 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