Ingredients

2 Tbs. butter

1 cup chopped onion

1/2 cup minced celery

1 sweet red bell pepper, minced

4 cups fresh or frozen sweet corn

1/2 tsp. salt

freshly ground black pepper

1/4 tsp. thyme

1/2 tsp. dried basil

1 cup stock or water

1 cup evaporated milk (or regular milk)

Preparation

Preparation time: about 50 minutes 3-4 servings

  1. In a medium sized saucepan begin cooking the onions in the butter over medium low heat, stirring. After about 3.5 minutes, add celery, and keep cooking. Five minutes later add peppers and corn.

  2. Add seasonings, stir well, and cover. Reduce heat; let it cook 5 minutes.

  3. Add stock. Cover and simmer about 10 minutes. Using a blender or food processor, puree about half the solids in some of the soup’s own liquid. Stir the pureed mixture back into the saucepan and heat gently.

  4. About 10 minutes before serving time, add the milk. Don’t actually cook the soup any further; simply heat it gently to serving temperature.