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Cream of Corn Soup
1 Tablespoon butter buds
1 teaspoon hot pepper sauce
1/4 cup diced onion
1/4 red bell pepper, diced
1/2 teaspoon salt, optional
1 cup fat free chicken broth
10 ounces frozen corn
1 1/2 cups lite evaporated milk
2 Tablespoons flour
In large nonstick saucepan over high heat, combine butter buds,
hot pepper sauce, onion, bell peppers, salt, chicken broth and
corn. Bring to a boil, reduce heat to medium and cook for 5 minutes
or until corn is tender. Do not drain. In blender, combine milk
and flour. Blend on high for 1 minute or until smooth. Pour milk
mixture slowly into soup mixture. Stirring constantly over medium
heat, bring soup to a boil for 1 minute. Serve hot Makes 3 serving.
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Cream Corn 02