Recipe - Creamy Corn Chowder

2 tablespoon Reducedfat chicken broth
1 Sweet red pepper, finely
Diced
3 Scallions, minced
1 Shallot, minced
1 tablespoon Unbleached flour
2 cup Corn
1 Three fourths cup Skim milk
Dash of nutmeg
1 teaspoon Lowsodium soy sauce
Sweet red pepper rings
For garnish
Snipped fresh parsley

Place the broth in a 4quart pot over medium heat. Add the peppers,
scallions and shallots. Cook, stirring frequently, until the peppers are
crisptender, about 3 minutes. Add a bit of water, if necessary, to
prevent scorching. Stir in the flour and cook until slightly thickened,
12 minutes, stirring constantly. Remove from the heat and set aside. Place
1 cup of the corn in a blender or food processor with 1 cup of the milk.
Process on low until smooth. Add the cornmilk mixture, the remaining corn,
the remaining milk, nutmeg and soy sauce to the peppers in the pot. Set
over medium heat and bring the mixture just to boiling, stirring
frequently. Reduce heat and simmer for about 5 minutes. Garnish with the
red peppers and parsley.