| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Soups | 1 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 <recipelu@geocities.com> on Jan 03, 1998
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