Fresh Corn Soup

Delightfully refreshing. For spicy taste--substitute green chiles for green pepper. Add a dollop of salsa or sour cream and chopped chives to enhance the flavor.

• Ready In: 28 mins
• Yields: 4 cups

Ingredients

• 3⁄4 cup onion, diced
• 1⁄4 cup green pepper, diced
• 2  tablespoons butter, melted
• 2  cups corn, cut from cob, about 4 ears
• 2  cups chicken broth
• 1 1⁄2 teaspoons sugar
•  salt, to taste
• 1⁄3 teaspoon white pepper
• 3⁄4 cup half-and-half cream
•  Tabasco sauce, to taste
• 1 (4 ounce) jar pimiento, diced (optional)

Directions

1. Sauté onion and peppers in butter in a large saucepan for 3 minutes, stirring occasionally.
2. Add corn; cook 3 minutes, stirring constantly.
3. Stir in chicken broth, sugar, salt and white pepper.
4. Cover, reduce heat to low and simmer 10 minutes.
5. Stir in half and half; cook until thoroughly heated.
6. DO NOT BOIL.