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Categories:
unsalted margarine yellow onion celery green pepper paprika chicken broth kernel corn milk lemon juice black pepper
Viewed: 44 - Published at: 4 years agoIngredients
- 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
Method
- 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.
