Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Vegetable oil
1 md Onion chopped
1 Garlic clove, minced
5 c Frozen corn kernels
2 14 3/4 oz. cans chicken
-broth
1 7 oz. jar roasted red
-peppers, drained and
-chopped
1/8 ts Grated nutmeg
1/4 ts Tabasco sauce
3/4 c Plain yogurt

In a large saucepan, heat oil. Add onion and cook over medium-high
heat, stirring, until it begins to soften, about 3 minutes. Add
garlic and cook 30 seconds. Add corn kernels and 2 cups water. Bring
to a boil over high heat. Reduce heat to medium-low, cover, and cook
until corn is very tender, about 7 minutes.

Process corn mixture in a food processor or blender to make a coarse
puree. Return to saucepan and add chicken broth and peppers. Bring to
a boil over high heat and cook 1 minute. Season with nutmeg and
Tabasco.

Ladle into bowls and top with yogurt. Source 365 Great 20-Minute
Meals. Typed in MMformat by Cindy Hartlin

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