1 Tbsp vegetable oil
8 oz. pit-smoked ham, chopped (from Roberts')
1 stalk of celery, finely diced
1/2 yellow onion, finely diced
1 Tbsp green pepper, finely diced
1 Tbsp red pepper, finely diced
Salt & pepper to taste
1/2 tsp paprika
1 medium potato, diced
300 g frozen corn
2 Tbsp flour
2 cups 1% milk
1 cup water
2 Tbsp chopped parsley
1/4 cup finely shredded low-fat cheddar
Heat oil in a medium saucepan. Add ham and saute for 1 minute. Add celery, onion, and peppers, and saute for 1-2 minutes. Add corn, potatoes, salt, pepper, and paprika, and saute for 1-2 minutes. Add flour and saute for about 1 minute, stirring constantly, until flour just starts to brown slightly.
Add milk and water and stir constantly, scraping the bottom of the pot with your spoon or whisk, until mixture comes to a boil and starts to thicken. Reduce heat to medium and cook uncovered, for about 10 minutes, or until potatoes are tender. Add more salt & pepper, if needed.
Serve garnished with a pinch cheese and a pinch of parsley.
(One 2-cup serving is a meal in a bowl and only about 250 calories!)