Corn Chowder

• 1 Tbsp. margarine
• 1 medium size yellow onion, chopped
• 1 small stalk celery, chopped
• 1/4 small sweet green pepper, cored, seeded and chopped
• 1 Tbsp. flour
• 1/2 tsp. paprika
• 1 c. low-sodium chicken broth
• 2 c. fresh or frozen whole kernel corn
• 1 c. skim milk
• 1 1/2 tsp. lemon juice
• 1/8 tsp. black pepper

1. In a large heavy saucepan, melt the margarine over moderate heat.
2. Add the onion, celery and green pepper and cook, uncovered, for 5 minutes or until the vegetables are soft.
3. Blend in the flour and paprika and cook, stirring, for 3 minutes.
4. Gradually stir in the chicken broth and cook, stirring constantly, until the mixture thickens and comes to a boil, 3 to 5 minutes.
5. Add the corn.
6. Cover and cook for 5 minutes.
7. Stir in the milk, lemon juice and black pepper; reduce the heat to low and heat the soup just to serving temperature, 2 to 3 minutes.
8. Do not boil or the mixture will curdle.
9. Serves 4.

margarine, yellow onion, stalk celery, sweet green pepper, flour, paprika, chicken broth, kernel corn, milk, lemon juice, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1066976 (may not work)