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Categories:Viewed: 51 - Published at: 5 years ago
Ingredients
- 1 tablespoon green bell pepper, minced
- 1 tablespoon red bell pepper, minced
- 1 tablespoon butter, melted
- 1 tablespoon flour
- 1 12 cups chicken stock or 1 12 cups beef stock
- 1 cup tomatoes, pureed (canned is fine)
- 12 cup corn, cooked (canned is fine)
- salt and pepper, to taste
Method
- Lightly toast flour in butter; add peppers and cook until tender.
- Add soup stock and tomato puree slowly, continuing to stir until soup boils.
- Reduce heat, cover and simmer 20 minutes.
- Strain, add corn and season to taste.
