Corn and Red Pepper Soup

4 Servings

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Corn and Red Pepper Soup Ingredients

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

Instructions for Corn and Red Pepper Soup

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" on Jan 29, 1998

Main Ingredient: ChickenCuisine: Uncategorized