Yellow corn soup

Yield: 4 servings

Measure Ingredient
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

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