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1 teaspoon olive oil
1⁄2 cup chopped onion
1⁄2 cup chopped celery
2 cloves garlic, minced
2 cups cubed red potato, skin on
2 tablespoons flour
2 cups fat-free milk
1 1⁄2 cups reduced-sodium, low-fat chicken broth
1 cup frozen corn, thawed
1 teaspoon dried thyme
Salt and pepper, to taste
1⁄4 teaspoon ground nutmeg
Heat the oil in a large saucepan over medium heat. Add the onion,
celery, and garlic and sauté for 2 minutes. Add in the potato
and sauté for 3 minutes. Sprinkle the flour over the potato
and cook for 1 minute. Add in the remaining ingredients and bring
to a boil. Lower the heat, cover and simmer for 20 to 25 minutes,
until potato is tender.
Preparation time: 20 to 25 minutes
Yield: 4 servings Serving size: 1 cup
Calories per serving: 186
Exchanges: 2 starch; 1⁄2 low-fat milk
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