Corn Chowder Soup

• 1 Tbsp. unsalted margarine
• 1 medium yellow onion, finely chopped
• 1 stalk celery, finely chopped
• 1/4 small green pepper, chopped
• 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 saucepan, melt margarine over medium heat.
2. Add onion, celery and green pepper.
3. Cook, uncovered, for 5 minutes or until vegetables are soft.
4. Blend in flour and paprika; cook, stirring for 3 minutes.
5. Gradually stir in chicken broth and cook until thickened, stirring constantly.
6. Cook 3 to 5 minutes or until comes to a boil.
7. Add corn; cover and cook for 5 minutes. Stir in milk, lemon juice and pepper.
8. Reduce heat to low and heat soup to serving temperature.
9. Do not boil, mixture will curdle.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=476702 (may not work)