2 cans reduced sodium chicken broth
5 tbsp. flour
1 carrot, pared and finely chopped
1/2 sweet red pepper, chopped
1/4 c. chopped green onion
1 tsp. salt
1/8 tsp. ground red pepper
1 c. frozen corn kernels, thawed
1 c. milk

Stir 1 can broth into flour in saucepan until smooth. Add remaining broth, carrot, red pepper, onion, salt, ground red pepper. Simmer over heat until slightly thickened, about 5 minutes. Stir in corn and milk; heat through.