Corn Chowder Recipe
Ingredients
| 1 tablespoon unsalted margarine | ||
| 1 medium size yellow onion, chopped | ||
| Stalk celery | 1 Small, chopped | |
| 1/4 small sweet green pepper, cored, seeded, and chopped | ||
| Flour | 1 Tablespoon | |
| Paprika | 1/2 Teaspoon | |
| Low sodium chicken broth | 1 Cup (16 tbs) | |
| Whole kernel corn | 2 Cup (16 tbs), frozen | |
| Skim milk | 1 Cup (16 tbs) | |
| Lemon juice | 1 1/2 Teaspoon | |
| Black pepper | 1/8 Teaspoon | |
Directions
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.
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.
Chef
