Ingredients
- 1/4 cup (1/2 stick) butter
- 1 small onion, chopped
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/4 cup all purpose flour
- 1 cup canned chicken broth
- 1 cup milk (do not use low-fat or nonfat)
- 1 16- to 17-ounce can whole-kernel corn, drained, liquid reserved
- Minced fresh cilantro (optional)
Directions
- Melt butter in heavy large saucepan over medium heat. Add onion, red and green bell peppers, cumin and cayenne and sauté 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.
