Corn Chowder - cooking recipe

Ingredients

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

Preparation

In a large heavy saucepan, melt the margarine over moderate heat.
Add the onion, celery and green pepper and cook, uncovered, for 5 minutes or until the vegetables are soft.
Blend in the flour and paprika and cook, stirring, for 3 minutes.
Gradually stir in the chicken broth and cook, stirring constantly, until the mixture thickens and comes to a boil, 3 to 5 minutes.
Add the corn.
Cover and cook for 5 minutes.
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.
Do not boil or the mixture will curdle.
Serves 4.