1 Tbsp olive oil
2 celery ribs, chopped fine
1 onion, chopped fine
2 garlic cloves, minced
1/4 small green bell pepper, chopped fine
3 cups whole kernel corn
2 potatoes, peeled and diced into half-inch pieces
2 cups reduced-sodium vegetable broth or water
1/4 tsp black pepper
1/8 tsp cayenne pepper (optional)
1/2 tsp paprika
1 Tbsp chopped fresh thyme
3-1/2 cups skim milk
1/4 cup all-purpose flour
1/4 cup chopped fresh parsley for garnish
In a stockpot, heat oil over medium heat until hot. Add celery, onion, garlic and bell pepper and cook 8 to 10 minutes until the vegetables are soft. Add corn, potatoes, vegetable broth, black pepper, cayenne pepper, paprika and thyme. Bring to a boil, then reduce heat to medium and cover. Cook about 10 minutes, or until potatoes are tender.
In a deep bowl, whisk the flour with 1 cup of the milk until smooth. Gradually add the milk/flour mixture to the soup, stirring constantly. Add remaining 2-1/2 cups milk and cook, stirring constantly, until mixture comes to a boil and thickens slightly.
Serve garnished with parsley.