Cream of Corn and Sweet Red Pepper |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Yummy soup made with reduced-fat evaporated milk. Serve with crusty bread on the side. Ingredients:
3 tablespoons butter |
2 tablespoons onions, chopped |
2 1/2 cups corn kernels (thawed if frozen) |
1/2 red sweet bell pepper, chopped |
2 tablespoons flour |
2 cups chicken broth |
1 (12 ounce) can reduced-fat evaporated milk |
salt and pepper, to taste |
crouton, to serve |
Directions:
1. In a large saucepan, melt the butter over medium-low heat. Add the onion and saute until translucent.
2. Add the corn and the bell pepper. Cook, stirring often until the vegetables begin to soften.
3. Add the onion and stir to combine. Make sure it is well incorporated. Cook for a minute, then add the evaporated milk and the chicken broth. Mix in using a wire whisk. Bing to a boil, whisking constantly, then lower the heat and cook until soup is thickened. Check seasoning and add salt and pepper to taste.
4. At this point soup can be pureed in small batches in a blender or can be left as is.
5. Serve hot topped with croutons, if desired.
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