Recipe - Corn And Red Pepper Soup

2 tablespoon Vegetable oil
1 md Onion chopped
1 Garlic clove, minced
5 cup Frozen corn kernels
2 14 Three fourths oz. cans chicken
broth
1 7 oz. jar roasted red
peppers, drained and
chopped
1/8 teaspoon Grated nutmeg
One fourth teaspoon Tabasco sauce
Three fourths cup Plain yogurt

In a large saucepan, heat oil. Add onion and cook over mediumhigh heat,
stirring, until it begins to soften, about 3 minutes. Add garlic and cook
30 seconds. Add corn kernels and 2 cups water. Bring to a boil over high
heat. Reduce heat to mediumlow, cover, and cook until corn is very
tender, about 7 minutes.

Process corn mixture in a food processor or blender to make a coarse puree.
Return to saucepan and add chicken broth and peppers. Bring to a boil over
high heat and cook 1 minute. Season with nutmeg and Tabasco.

Ladle into bowls and top with yogurt. Source 365 Great 20Minute Meals.
Typed in MMformat by Cindy Hartlin
Posted to MMRecipes Digest V5 #029 by "Cindy Hartlin"
cjhartlin@email.msn.com on Jan 29, 1998