But if you must, frozen corn can be used in a pinch.
Corn supplies a moderate amount of carotenoids, fiber, and folate.
In a large heavy pot, melt the margarine and olive oil over medium heat. Add the onion, celery, and red pepper, and cook, uncovered, for 5 minutes or until the vegetables are soft. Blend in the flour and paprika, and cook, stirring constantly, for 3 minutes. Add the corn, cover, and cook for 5 minutes. Do not boil, or the soup will curdle.