Corn Chowder...

1 tbsp. olive oil
2 tbsp. finely diced celery
2 tbsp. finely diced onion
2 tbsp. finely diced green pepper
1 10oz. pkg. frozen whole kernel corn
1 cup peeled, diced 1/2-inch raw potatoes
2 tbsp. chopped fresh parsley
1 cup water
1/ tsp. salt
Black pepper to taste
1/4 tsp. paprika
2 tbsp. flour
2 cups milk
1/4 cup fresh parsley, minced

Heat oil in medium saucepan. Add celery, onion, and green pepper and saute for 2 minutes. Add corn, potatoes, water, salt, pepper and paprika. Bring to a boil; reduce heat to medium and cook, covered, about 10 minutes or until potatoes are tender.

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