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Makes 6 servings.


    ~ 2 pounds white potatoes, diced
    ~ 1 bay leaf

    ~ 3 tsp. margarine
    ~ 3 med onions, chopped
    ~ 4 celery ribs, chopped
    ~ 2 tsp. cumin seeds

    ~ 3 Tbsp. all-purpose flour
    ~ 1/2 tsp. dried sage, crushed
    ~ 1/2 tsp. white pepper

    ~ 2 cups skim milk (1%)
    ~ 1 1/3 cups cooked fresh or frozen whole kernel corn


In large saucepan, combine potatoes, bay leaf, and 4 cups of water; bring to boil.

Cook covered 15 minutes or until potatoes are tender.
Discard bay leaf.
Drain potatoes reserving liquid.
Set aside.

In same saucepan, melt margarine.

Add next three ingredients; cook until onions are tender.

Stir in flour, sage, and white pepper.

Stir in enough reserved potato liquid to make a paste.

Stir in remaining potato liquid and potatoes.
Stir in milk and corn; heat through.

If desired, top with snipped parsley and red pepper slices.

Nutritional analysis per serving: Calories 248, Total Fat 3g, Saturated Fat 0.5 g, Cholesterol 1g, sodium 106mg, Carbohydrates 50g, Fiber 6g, Protein 9g. Protein 14 %, Carbohydrates 77 %, Fat 9 %.

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