Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Unsalted butter
1 sm Onion, finely chopped
2 lg Yellow bell peppers, seeded
-and coarsely chopped
2 c Corn kernels
4 c Chicken broth
Salt to taste
Freshly ground black pepper
-to taste

From "Corn Cookery"

Melt the butter in a 2-quart saucepan over moderate heat.

Add the onion and cook, stirring often, until the onion is softened,
about 5 minutes.

Add the yellow pepper and corn and cook, stirring often until the
pepper is softened, about 5 minutes. Add the chicken broth and bring
the soup to a boil.

Reduce the heat to low and simmer for 25 minutes.

Coarsely puree the soup in a food processor or blender, in batches if
necessary. Return the soup to the saucepan and bring to a boil again.
Immediately remove the soup from the heat and season to tast with
salt and black pepper.

Nutritional analysis per serving: 198 calories; 7.5 grams fat; (4.1
grams saturated fat; 34% calories from fat); 28 milligrams
cholesterol; 673 milligrams sodium.
Submitted By MICHAEL ORCHEKOWSKI On 08-08-95

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