INGREDIENTS

2 tablespoons canola oil
3/4 cup onion, chopped
3/4 cup celery, sliced
3 large potatoes, scrubbed and diced
2 1/2 cups water
1/4 teaspoon black pepper
2 tablespoon flour
3 cups lowfat milk
1 6-ounce can of (water-packed) tuna fish, drained
2 cups fresh or frozen corn kernels

DIRECTIONS

* Heat oil in a large saucepan over medium-high heat.
* Add onion and celery and cook until onion is softened.
* Add potatoes, water and pepper.
* Raise heat until water boils then reduce to medium heat.
* Allow potatoes to soften (about 15 – 20 minutes.)
* Mix flour and 2 tablespoons of the milk to make a smooth paste in a medium bowl.
* Stir in the rest of the milk until combined then pour into potato mixture.
* Stir in corn, cover and simmer on medium heat for about 10 minutes then stir in tuna and serve.