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CATEGORY CUISINE TAG YIELD
Vegetables, Meats Easy, Soups, Vegetables 4 Servings

INGREDIENTS

2 tb Vegetable oil
1 md Onion chopped
1 Garlic clove, minced
5 c Frozen corn kernels
2 14 3/4 oz. cans chicken broth
1 7 oz. jar roasted red peppers, drained and chopped
1/8 ts Grated nutmeg
1/4 ts Tabasco sauce
3/4 c Plain yogurt

INSTRUCTIONS

In a large saucepan, heat oil.  Add onion and cook over medium-high heat,
stirring, until it begins to soften, about 3 minutes. Add garlic and cook
30 seconds. Add corn kernels and 2 cups water. Bring to a boil over high
heat.  Reduce heat to medium-low, cover, and cook until corn is very
tender, about 7 minutes.
Process corn mixture in a food processor or blender to make a coarse puree.
Return to saucepan and add chicken broth and peppers. Bring to a boil over
high heat and cook 1 minute. Season with nutmeg and Tabasco.
Ladle into bowls and top with yogurt.  Source 365 Great 20-Minute Meals.
Typed in MMformat by Cindy Hartlin
Posted to MM-Recipes Digest V5 #029 by "Cindy Hartlin"
<cjhartlin@email.msn.com> on Jan 29, 1998

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