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LOCATION: Recipes >> Soups >> Corn 01

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Corn Soup

2 tablespoons butter or margarine
1 teaspoon chili powder
1 cup each seeded and diced green and red bell peppers
1 1/2 cups fresh or frozen thawed corn kernels
6 cups chicken broth
1 cup whipping cream
1/4 teaspoon salt

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.

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