In a large nonstick saucepan, sauté onion and green pepper in a small amount of broth until tender. Add remaining broth and potatoes. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are almost tender. Stir in serrano pepper, mustard, salt, and paprika . Add corn, green onions and 2-1/2 cups of the skim milk. Bring to a boil. Combine flour and remaining milk until smooth; gradually add to soup. Bring to a boil. Cook and stir for 2 minutes or until thickened. Garnish with fresh ground black pepper.
Per Serving: 249 Calories
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