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Prep Time: 15 Minutes Cook Time: 19 Minutes |
Ready In: 34 Minutes Servings: 4 |
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A nice warming soup. Goes nice with corn muffins, too. Ingredients:
1 tablespoon butter or 1 tablespoon margarine |
1 medium onion, chopped |
1 celery rib, chopped |
1/4 green pepper, chopped |
1 tablespoon flour |
1/2 teaspoon paprika |
1 cup chicken broth |
2 cups fresh corn or 2 cups frozen corn |
1 cup milk |
1 1/2 teaspoons lemon juice |
1/8 teaspoon black pepper |
Directions:
1. In a large pan, saute the onion, celery and green pepper in butter or margarine, until tender.
2. Blend in the flour and paprika, and cook for 3 minutes, stirring constantly.
3. Gradually whisk in the chicken broth, and cook until thickened, stirring constantly.
4. Reduce heat to low.
5. Add corn, cover and cook 5 minutes, then stir in milk, lemon juice, and pepper.
6. DO NOT BOIL or soup will curdle.
7. Serve.
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