RECIPE FROM "SANDY'S
1 tablespoon butter or margarine
1 medium-size sweet onion, chopped
1 medium stalk celery, chopped
1 teaspoon bottled diced garlic
1/4 small sweet green or red bell pepper, cored, seeded, and chopped
2 tablespoons flour
1/2 teaspoon paprika
2 cups chicken broth
2 cups fresh corn on the cob or frozen whole-kernel corn
4 small potatoes, cooked, diced (bite-size--1/2 to 3/4")
1 cup half-and-half
1-1/2 teaspoon lemon juice
1/8 teaspoon black pepper
1/4 teaspoon thyme
Dash of Tabasco (optional)
Peel, cube, and boil potatoes for 12 minutes. Pour off and reserve potato water. Set drained potatoes aside.
In a large, heavy saucepan, melt margarine over moderate heat. Add onion, celery, garlic, and green pepper. Cook uncovered, for 5 minutes or until vegetables are soft.
Add flour and paprika. Cook, stirring, for 3 minutes.
Gradually stir in chicken broth and cook, stirring constantly, until mixture thickens and comes to a boil, about 3 minutes.
Add corn and potatoes. Cover and simmer on low for 8 to 10 minutes.
Stir in milk, lemon juice, black pepper and thyme. Add some potato water if thinner consistency desired. Add Tabasco if desired. Reduce heat to low and heat soup just to serving temperature for about 2 to 3 minutes. Do not allow it to boil or the mixture will curdle because of the milk.