Directions:
In a 1-quart sauscepan, bring the broth to a boil over medium-high heat. Add the corn and simmer, covered, 7 minutes. In a 1 1/2-quart saucepan, melt the margerine over medium-high heat. Stir in the flour until absorbed. Add the corn-broth mixture, the cream, and pepper; stir until mixture comes to a boil and sauce is thickened, about 1 minute.
