Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Butter; (1/2 stick) |
| 1 small | Onion; chopped |
| ½ cup | Diced red bell pepper |
| ½ cup | Diced green bell pepper |
| ½ teaspoon | Ground cumin |
| ¼ teaspoon | Cayenne pepper |
| ¼ cup | All purpose flour |
| 1 cup | Canned chicken broth |
| 1 cup | Milk; (do not use low-fat |
| \N \N | ; or nonfat) |
| 1 can | Whole-kernel corn; drained, liquid |
| \N \N | ; reserved (16- to |
| \N \N | ; 17-ounce) |
| \N \N | Minced fresh cilantro; (optional) |
Melt butter in heavy large saucepan over medium heat. Add onion, red and green bell peppers, cumin and cayenne and saute until vegetables are tender, about 8 minutes. Add flour and stir 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 and serve.
Serves 4.
Bon Appetit July 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.