Summer corn chowder

Tick anything you already have.

• 1 tbsp olive oil
• 1 onion, diced
• 1 red bell pepper, diced
• 2 Yukon potatoes, diced
• 3 cups low-sodium vegetable broth
• 3 cups corn kernels
• 1 ½ cups skim milk
• ¼ tsp smoked paprika

Instructions

1. 1Warm the oil in a large pot over medium heat and cook the onion 5 minutes until soft.
2. 2Add pepper, potatoes and broth; simmer 12 minutes.
3. 3Add corn and milk; heat gently.
4. 4Blend a third of the soup and stir back in.