Ingredients
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1 tablespoon butter (I used low fat margarine which is half the calories)
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1 onion, finely chopped
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1 stick celery, finely diced
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3 corn cobs, kernels removed
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1 tablespoon flour
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2 cups low-fat milk
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fresh ground black pepper
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Tabasco sauce
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1 teaspoon mixed Italian herbs
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1 medium carrot, cut lenghtways, finely sliced in half moon
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1 cup green peas
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1 small sweet potato, cut into 1/2 inch dice
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2 teaspoons vegeatable instant bouillon granules (or to taste)
Instructions
- Melt the butter in a large saucepan over medium heat. Add the onion, celery and carrot and cook stirring about 5 minutes, stirring.
- Add the sweet potato, stir and cover with a lid. Allow it to cook for about 5 minutes, add in the corn and peas and cook a further 5 minutes with the lid on again.
- Sprinkle over the flour and cook for a couple of minutes, stirring constantly.
- Add the milk and stir until boiling and smooth. You may need to add a little more milk or water depending on the size and amount of your vegetables.
- Add the remaining 4 ingredients and cook for a couple of minutes more, then serve.