1 medium onion chopped
1 large baking potato peeled and diced
2 cups chicken or vegetable broth
2 Tbsp all purpose flour
2 cups skim milk
2 ears of corn kernels cut off the cob
½ cup chopped green pepper
1 jalapeno seeded and chopped
2 Tbsp parsley
1/4 teaspoon black pepper to taste
Place the onion, potato and broth in a large soup pot; bring to a boil and reduce to a simmer. Cook until potatoes are very tender, about 15-20 minutes. Puree. Add the flour to the cold milk and stir with a fork. Add the milk to the potato/onion puree and bring to a boil. Reduce heat and simmer for 2 minutes. Add corn, pepper, parsley; bring back to a boil. Serve hot.
This soup can also be made with frozen corn kernels.