• 1 tablespoon margarine
• 1 cup onion, chopped
• 1 cup sweet red pepper
• 1 teaspoon red pepper flakes
• 4 cups chicken broth
• 17 oz creamed corn, with liquid
•  16 oz whole kernel corn, with including  
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground white pepper

Method

Melt margarine in a large saucepan. Saute onion and sweet pepper with red pepper flakes, stirring occasionally, until both are softened, about 2 minutes.

Stir in chicken broth and both cans of corn. Continue cooking over medium heat until soup is very hot. Add salt and pepper and serve   immediately.

Serves: 8

Contributor: Pat Ciesla

back to holiday soups - Christmas and Thanksgiving

 

 

Happy Holiday Cooking!

top of page