Cream Of Corn And Sweet Red Pepper

Yummy soup made with reduced-fat evaporated milk. Serve with crusty bread on the side.

In a large saucepan , melt the butter over medium-low heat.

Add the onion and saute until translucent.

Add the corn and the bell pepper.

Cook , stirring often until the vegetables begin to soften.

Add the onion and stir to combine.

Make sure it is well incorporated.

Cook for a minute , then add the evaporated milk and the chicken broth.

Mix in using a wire whisk.

Bing to a boil , whisking constantly , then lower the heat and cook until soup is thickened.

Check seasoning and add salt and pepper to taste.

At this point soup can be pureed in small batches in a blender or can be left as is.

Serve hot topped with croutons , if desired.

butter, onions, corn kernels, red sweet bell pepper, flour, chicken broth, reduced-fat evaporated milk, salt and pepper, crouton