1 tbsp. butter
1 med. onion, chopped
1 sm. stalk celery, chopped
1/4 sm. sweet green pepper, chopped
1 tbsp. flour
1/2 tsp. paprika
1 c. chicken broth
2 c. fresh or frozen whole kernel corn
1 c. milk
1 1/2 tsp. lemon juice
1/8 tsp. black pepper

Melt butter in large saucepan. Add onion, celery and green pepper. Cook uncovered 5 minutes or until tender. Blend in flour and paprika and cook, stirring for 3 minutes. Gradually add chicken broth, stirring constantly until mixture thickens and comes to a boil, about 5 minutes. Add corn, cover and cook for 5 minutes. Stir in milk, lemon juice and pepper. Reduce heat and heat just until serving temperature. Do not oil as mixture will curdle.