Now this sounds Yummy!

 With snow on the forecast tomorrow my thoughts turn to comfort foods, no surprise there huh.  Thick creamy hot soups to take the chill away.  Just in time I got this recipe from Small Steps.  Check this out.  Now I haven't tried it yet, but I will.

HARVEST FAIR RECIPES: CORN CHOWDER
The fall is upon us and even though this time of year makes you want to curl up and eat some comfort food there are still a lot of delicious things to eat that taste great and are also good for you. Here's a creamy chowder to try this fall with your friends and family without the cream --- or fat!

Yield: 4 servings
Serving Size: 1 Cup

Ingredients:		Each serving provides:
1 Tbsp 2 Tbsp 2 Tbsp 2 Tbsp 1 package	vegetable oil    celery, finely diced onion, finely diced green pepper, finely diced (10 oz)frozen whole kernel corn	Calories: 186 Saturated fat: 1 g Cholesterol: 5 mg Sodium: 205 mg Total fat: 5 g
1 C	raw potatoes, peeled, diced in ½ -inch pieces	Total fiber: 4 g
2 Tbsp 1 C ¼ tsp To taste ¼ tsp 2 Tbsp 2 C	fresh parsley, chopped water salt black pepper paprika flour low fat or skim milk	Protein: 7 g Carbohydrates: 31 g Potassium: 455 mg

Directions:
1. Heat oil in medium saucepan. Add celery, onion, and green pepper and sauté for 2 minutes.
2. Add corn, potatoes, water, salt, pepper and paprika. Bring to boil, and then reduce heat to medium. Cook covered for about 10 minutes or until potatoes are tender.
3. Place ½ cup of milk in jar with tight fitting lid. Add flour and shake vigorously.
4. Gradually add milk-flour mixture to cooked vegetables. Then add remaining milk.
5. Cook, stirring constantly, until mixture comes to boil and thickens. Server garnished with chopped, fresh parsley.

   Now check out the nutritional information in this soup.  Low sodium, low calories, only 1 gram of fat!  This is as good as it gets for a cream soup.