|Frozen whole kernel corn||1 4⁄5 Cup (28.8 tbs), thawed|
|Chicken broth||4⁄5 Cup (12.8 tbs) (Defatted)|
|Potato||4 Ounce, peeled and diced (1 Small Sized One)|
|Stalk celery||1 , chopped|
|Green pepper/Sweet red pepper||1⁄2 , finely chopped|
|Chopped onions||1⁄3 Cup (4.8 tbs)|
|Evaporated skim milk||2 Cup (32 tbs)|
In a blender or food processor, blend or process 1/2 cup of the corn and 1/4 cup of the broth until smooth.
Set the corn mixture aside.
Lightly spray an unheated medium saucepan with no-stick spray.
Add the potatoes, celery, green peppers and onions.
Cook and stir over medium heat until the onions are tender.
Stir in the remaining 1/2 cup broth.
Bring to a boil.
Reduce the heat.
Cover and simmer about 10 minutes or until the potatoes are tender.
Using the back of a fork, slightly mash the potatoes against the side of the saucepan.
In a custard cup, stir together 2 tablespoons of the milk and the cornstarch until smooth.
Then stir the cornstarch mixture into the corn mixture.
Add the remaining milk and the remaining 1 1/4 cups corn.
Cook and stir until bubbly and thickened.
Cook and stir for 2 minutes more.