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Classic corn chowder in a creamy, flour-thickened broth is speckled with color and texture.

Quick Corn Chowder

1 tablespoon butter or margarine
2 tablespoons chopped celery
2 tablespoons chopped onion
2 tablespoons chopped green bell pepper
1 (10-ounce) package frozen whole kernel corn, thawed
1 cup diced peeled potato
1 cup water
1/4 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon ground black pepper
2 1/2 cups milk, divided use
2 tablespoons all-purpose flour

1. In a medium saucepan, melt butter over medium-high heat. Add celery, onion and green pepper; sauté for 2 minutes.
2. Add corn, potatoes, water, salt, paprika and pepper. Bring to a boil; reduce heat to medium and cook, covered, about 10 minutes or until potatoes are tender.
3. Place 1/2 cup milk in a jar with tight fitting lid; add flour and shake vigorously. Gradually stir into vegetables. Stir in remaining milk and cook, stirring constantly, until mixture comes to a boil and thickens. Serve hot.

Makes 4 servings.