INGREDIENTS:
¼ cup (1/2 stick) butter
1 small onion, chopped
½ cup diced red bell pepper
½ cup diced green bell pepper
1 cup canned chicken broth
1 cup milk (no low-fat or non-fat)
1 16 to 17 oz. can whole-kernel corn, drained, liquid reserved
½ tsp ground cumin
¼ tsp cayenne pepper
¼ cup all-purpose flour
Minced cilantro (optional)
DIRECTIONS:
-Melt butter in a large saucepan over medium heat. Add onion, red and green bell peppers, cumin and cayenne peppers and sauté for about 8 minutes until vegetables are tender.
-Add flour and stir for 1 minute. Gradually mix in broth, milk and reserved corn liquid. Bring mixture to boil, whisking until smooth.
-Mix in corn and stir until corn is just heated through. Ladle soup into bowls. Garnish with cilantro if desired.
arm or cold.
