Melt margarine in a large pan. Remove from heat and mix in flour until smooth. Slowly add 2 cups skim milk, stirring constantly. Return pan to stove and cook on low heat until milk thickens. Stir cream style corn into thickened milk. Slowly stir in the remaining milk and heat. Do not boil. Add peppers and serve.

Recipe Courtesy of the Canned Vegetable Council.