Yield: 4 servings
|2 tablespoons||Unsalted butter|
|1 small||Onion, finely chopped|
|2 larges||Yellow bell peppers, seeded and coarsely chopped|
|2 cups||Corn kernels|
|4 cups||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; 7½ grams fat; (4⅒ grams saturated fat; 34% calories from fat); 28 milligrams cholesterol; 673 milligrams sodium.
Submitted By MICHAEL ORCHEKOWSKI On 08-08-95