Instructions: Saute onion in butter in a large saucepan 3 minutes, stirring occasionally. Add corn; cook 3 minutes, stirring constantly. Stir in chicken broth and pepper. Cover, reduce heat to low, and simmer 5 minutes. Stir in milk; cook until thoroughly heated. (Do not boil.)

Add pimiento; stir well. Ladle soup into bowls; sprinkle with paprika.

Kathleen D. Stone
Houston, Texas

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