Vegetable Chowder

Ingredients

• 2 c corn
• 2 c chopped celery
• 1 green pepper chopped
• 1 medium onion sliced thin
• 1 c canned tomatoes drained 15 oz can
• 2 12 c water
• 4 Tbsp margarine or olive oil
• 3 Tbsp flour
• 2 c low-fat milk
• salt and pepper to taste

Directions

1. In a large soup pot cook vegetables and water covered about 30 minutes until tender
2. In medium saucepan melt margarineoil and blend in the flour
3. Gradually add the milk and cook until thickened stirring frequently
4. Add this to the soup pot
5. Stir well