|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.