¼ cup diced celery 1/4 cup chopped onion ¼ cup chopped green or red bell pepper 2 cups fresh corn kernels 1 cup diced unpeeled potatoes 1 cup fat-free chicken stock ½ teaspoon salt, optional ¼ teaspoon paprika 1/8 teaspoon pepper 2 tablespoons chopped fresh parsley 2 tablespoons flour 2 cups skim milk, divided
In saucepan over medium beat, combine celery, onion, bell pepper, corn, potatoes and chicken stock. Cover with Temp Tone control open; cook until tone sounds. Reduce heat to low, close control and simmer 15 to 20 minutes until potatoes and celery are tender. Stir in salt, paprika, pepper and parsley; mix well.
In jar with tightly fitting lid, combine flour and ½ cup milk. Shake to blend thoroughly; stir into chowder. Add remaining 1 ½ : cups milk; cook and stir over medium heat, until thickened and bubbly. Cook and stir 2 additional minutes. Serve in heated soup bowls or tureen.