| 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
A Message from our Provider:
“God: so personal that in comparison we are cold unfeeling machines”