Corn Chowder

1. 1

   In a large heavy saucepan, melt the margarine over moderate heat.

2. 2

   Add the onion, celery and green pepper and cook, uncovered, for 5 minutes or until the vegetables are soft.

3. 3

   Blend in the flour and paprika and cook, stirring, for 3 minutes.

4. 4

   Gradually stir in the chicken broth and cook, stirring constantly, until the mixture thickens and comes to a boil, 3 to 5 minutes.

5. 5

   Add the corn.

6. 6

   Cover and cook for 5 minutes.

7. 7

   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.

8. 8

   Do not boil or the mixture will curdle.

* Per serving · 4 servings · Values may vary.

No additional tips available.