| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
July 1992 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Butter; (1/2 stick) |
| 1 |
sm |
Onion; chopped |
| 1/2 |
c |
Diced red bell pepper |
| 1/2 |
c |
Diced green bell pepper |
| 1/2 |
ts |
Ground cumin |
| 1/4 |
ts |
Cayenne pepper |
| 1/4 |
c |
All purpose flour |
| 1 |
c |
Canned chicken broth |
| 1 |
c |
Milk; (do not use low-fat |
|
|
; or nonfat) |
| 1 |
cn |
Whole-kernel corn; drained, liquid |
|
|
; reserved (16- to |
|
|
; 17-ounce) |
|
|
Minced fresh cilantro; (optional) |
INSTRUCTIONS
Melt butter in heavy large saucepan over medium heat. Add onion, red and
green bell peppers, cumin and cayenne and saute until vegetables are
tender, about 8 minutes. Add flour and stir 1 minute. Gradually mix in
broth, milk and reserved corn liquid. Bring mixture to boil, whisking until
smooth. Mix in corn and stir until corn is just heated through. Ladle soup
into bowls. Garnish with cilantro if desired and serve.
Serves 4.
Bon Appetit July 1992
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