Corn Chowder Soup - cooking recipe

Ingredients

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

Preparation

In a large saucepan, melt margarine over medium heat.
Add onion, celery and green pepper.
Cook, uncovered, for 5 minutes or until vegetables are soft.
Blend in flour and paprika; cook, stirring for 3 minutes.
Gradually stir in chicken broth and cook until thickened, stirring constantly.
Cook 3 to 5 minutes or until comes to a boil.
Add corn; cover and cook for 5 minutes. Stir in milk, lemon juice and pepper.
Reduce heat to low and heat soup to serving temperature.
Do not boil, mixture will curdle.