Using low-fat milk instead of cream lowers saturated-fat in this hearty dish.

1 T. vegetable oil
2 T. finely diced celery
2 T. finely diced onion
2 T. finely diced green pepper
1 10-oz. package frozen whole kernel corn
1 C. peeled, diced, 1/2-inch raw potatoes
2 C. low-fat (1 percent) or skim milk
1/4 t. salt
to taste black pepper
1/4 t. paprika
2 T. chopped fresh parsley
1 C. water
2 T. flour

1. Heat oil in medium saucepan.
2. Add celery, onion, green pepper. Saute for 2 minutes.
3. Add corn, potatoes, water, salt, pepper, paprika. Bring to boil; reduce heat to medium; cook, covered, about 10 minutes or until potatoes are tender.
4. Place l/2 C. milk in jar with tight-fitting lid. Add flour and shake vigorously.
5. Add gradually to cooked vegetables. Add remaining milk.
6. Cook, stirring constantly, until mixture comes to boil and thickens.
7. Serve garnished with chopped fresh parsley.

YIELD: 4 servings SERVING SIZE: 1 cup

NUTRITION ANALYSIS PER SERVING: Calories, 186; Total fat, 5 grams; Saturated fat, 1 gram; Cholesterol, 5 milligrams; Sodium, 205 milligrams; Total fiber, 4 grams; Protein, 7 grams; Carbohydrates, 31 grams; Potassium, 455 milligrams.