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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
1 (14 1/2 ounce) can reduced-sodium chicken broth |
1 (10 ounce) package frozen whole kernel corn |
1 cup chopped onion |
1/2 cup chopped red pepper |
1/8 teaspoon black pepper |
1 (12 ounce) can evaporated skim milk |
1/4 cup all-purpose flour |
1 tablespoon snipped fresh parsley (optional) |
Directions:
1. In a medium saucepan combine the broth, corn, onion, sweet pepper, and black pepper.
2. Bring to boiling; reduce heat.
3. Simmer, uncovered, about 5 minutes or until onion is tender.
4. In a small bowl stir together the evaporated milk and flour.
5. Stir in broth mixture.
6. Cook and stir until thickened and bubbly.
7. Cook and stir for 1 minute more.
8. If desired, sprinkle with fresh parsley.
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