Serves 4

Ingredients:

• 1 tbsp. unsalted margarine
• 1 medium – size yellow onion, chopped
• 1 small stalk celery, chopped
• ¼ small sweet green pepper, cored, seed, and chopped
• 1 tbsp. flour
• ½ tsp paprika
• 1 cup low – sodium chicken broth
• 2 cups fresh or frozen whole – kernel corn
• 1 cup skim milk
• 1 ½ tsp lemon juice
• 1/8 tsp black pepper

Preperation:

1. In a large pan, melt the butter over a medium heat. Then add in the onions, the celery, and the green peppers and cook for about five minutes, or until the vegetables have become soft.

2. Then add in the flour and the paprika and cook it all for about three minutes. Then slowly stir in the chicken broth and continue to cook, making sure to stir. Do this until it starts to thicken and comes to a boil.

3. Then add in the corn and cover. Cook this all for about five minutes, and then add in the milk, the lemon juice, the black pepper, and then reduce the heat to a low.    You are now ready to serve !