Title: Corn Soup
Categories: Soups
Yield: 1 Servings

2 tb Butter or margarine
1 ts Chili powder
1 c Green and red peppers;
-chopped
1 1/2 c Fresh or frozen corn
-kernels; thawed
6 c Chicken broth
1 c Whipping cream
1/4 ts Salt

In a 3 quart pan, melt butter over medium heat. Add chili powder and
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. Makes 8 to 10 servings.
Posted to recipelu-digest Volume 01 Number 438 by RecipeLu
on Jan 03, 1998