CORN CHOWDER, QUICK CREAMY
Makes 6 servings.
4 Tbsp. butter or margarine
4 Tbsp. flour
4 cups skim milk
1 (15 oz.) cream style corn
1/2 cup red or green pepper, chopped
Salt and pepper to taste
Melt margarine in a large pan.
Remove from heat and mix in flour until smooth.
Slowly add 2 cups skim milk, stirring constantly.
Return pan to stove and cook on low heat until milk thickens.
Stir cream style corn into thickened milk.
Slowly stir in the remaining milk and heat. Do not boil.
Add peppers and serve.
Canned Vegetable Council
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