|Unsalted margarine||1 Tablespoon|
|Yellow onion||1 Medium, chopped|
|Stalk celery||1 Small, chopped|
|Green pepper||1⁄4 Small, cored, seeded, and chopped|
|Low sodium chicken broth||1 Cup (16 tbs)|
|Whole kernel corn||2 Cup (32 tbs) (Fresh/Frozen)|
|Skim milk||1 Cup (16 tbs)|
|Lemon juice||1 1⁄2 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
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.
Serving size: Complete recipe
Calories 385 Calories from Fat 128
% Daily Value*
Total Fat 14 g22.2%
Saturated Fat 3.1 g15.3%
Trans Fat 0 g
Cholesterol 4.6 mg1.5%
Sodium 317.4 mg13.2%
Total Carbohydrates 50 g16.6%
Dietary Fiber 5.2 g20.8%
Sugars 15.9 g
Protein 17 g33.9%
Vitamin A 40.4% Vitamin C 43%
Calcium 31.6% Iron 12%
*Based on a 2000 Calorie diet