Potato Corn Chowder

POTATO CORN CHOWDER

3 cups frozen whole kernal corn, thawed
1/2 - 3/4 cup chopped onion
1/2 - 3/4 cup chopped green or red sweet pepper
1 tbls flaxseed oil (can use canola or olive)
1 14.5 ounce can chicken broth
1 cup cubed, peeled potato
1 cup milk
1 tbls all-purpose flour
1/4 tsp salt
1/4 tsp pepper
shredded cheese and/or parsley for garnish

In large saucepan cook onion and sweet pepper in hot oil till onion is tender but not brown. Stir in chicken broth and potato. Bring to boiling; reduce heat. Cover and simmer for 10 min. Stir in corn. Cook, uncovered, about 10 min. more or till potato and corn and tender, stirring the mixture occasionally.

In small bowl combine milk, flour, salt, and pepper; stir into corn mixture. Cook and stir till thickened and bubbly. Top with desired garnish. I served with green salad and cheese bread.


I was proud of myself. This is the first meal I've cooked in a LONG time!