Stewy Corn Soup Recipe
Ingredients
| Butter/Margarine | 2 Tablespoon | |
| Chili powder | 1 Teaspoon | |
| 1 cup each seeded and diced green and red bell peppers | ||
| Corn kernels | 1 1/2 Cup (16 tbs), frozen | |
| 6 cups regular-strength chicken broth | ||
| Whipping cream | 1 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
Directions
In a 3-quart pan, melt butter over medium heat.
Add chili powder and bell peppers; cook, stirring, for 3 minutes.
Add corn and broth.
Bring to a boil; reduce heat and simmer, uncovered, for about 5 minutes.
Whip cream with salt until stiff.
Pour soup into a tureen, add whipped cream, and stir lightly.
Add chili powder and bell peppers; cook, stirring, for 3 minutes.
Add corn and broth.
Bring to a boil; reduce heat and simmer, uncovered, for about 5 minutes.
Whip cream with salt until stiff.
Pour soup into a tureen, add whipped cream, and stir lightly.
Chef
