Corn Soup

Corn Soup

2 tablespoons butter or margarine

1 teaspoon chili powder

1 cup each seeded and diced green and red bell peppers

1 1/2 cups fresh or frozen thawed corn kernels

6 cups chicken broth

1 cup whipping cream

1/4 teaspoon salt

In a 3 quart pan, melt butter over medium heat.     Add chili powder and peppers; cook, stirring, for 3 minutes.     Add corn and broth. Bring to a boil; reduce heat and simmer, uncovered, for about 5 minutes.

Whip cream with salt until stiff.          Pour soup into a tureen, add whipped cream, and stir lightly. Makes 8 to 10 servings