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Corn chowder soup

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Ingredients/Components

lemon juice
paprika - 1/2 tsp
skim milk - 1 c
low sodium chicken broth - 1 c
black pepper - 1/8 tsp
fresh or frozen whole kernel corn - 2 c
stalk celery, finely chopped - 1 item
small green pepper, chopped - 1/4 item
unsalted margarine - 1 Tbsp
medium yellow onion, finely chopped - 1 item

How to make corn chowder soup:

In a large saucepan, melt margarine over medium heat. Add onion, celery and green pepper. Cook, uncovered, for 5 minutes or until vegetables are soft. Blend in flour and paprika; cook, stirring for 3 minutes. Gradually stir in chicken broth and cook until thickened, stirring constantly. Cook 3 to 5 minutes or until comes to a boil. Add corn; cover and cook for 5 minutes. Stir in milk, lemon juice and pepper. Reduce heat to low and heat soup to serving temperature. Do not boil, mixture will curdle.

Recipe categories: Soups & stews, Pork, Chowders.

Rating:

3.6

Average rating: 3.6, total votes: 9

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