Diabetic Corn Chowder

Ingredients
2 tablespoons margarine, diet 1 onion, small, minced 1/2 cup celery, minced 1 tablespoon flour, all-purpose 2 1/4 cups milk, skim 2 10-ounce bags frozen corn 1/4 teaspoon salt 1/4 teaspoon white pepper, ground 1/8 teaspoon thyme, ground paprika
Preparation Method
1. Melt margarine in a heavy 2 quart saucepan over medium heat; add onion and celery and sauté 5 minutes or until tender.2. Stir in flour; cook over low heat 1 minute, stirring constantly;3. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in corn, salt, pepper, and thyme; simmer 20 minutes, stirring occasionally.4. Just before serving, puree half the soup in blender or food processor. Return to saucepan and mix with remaining soup. To serve, ladle soup into bowls and sprinkle with paprika.
Food Exchange
Food exchanges per 1 ¼-cup serving: 2 BREAD, ½ medium-fat MEAT