Title: Corn and red pepper soup
 Categories: Easy, Soups, Vegetables
      Yield: 4 Servings
 
      2 tb Vegetable oil
      1 md Onion chopped
      1    Garlic clove, minced
      5 c  Frozen corn kernels
      2    14 3/4 oz. cans chicken
           -broth
      1    7 oz. jar roasted red
           -peppers, drained and
           -chopped
    1/8 ts Grated nutmeg
    1/4 ts Tabasco sauce
    3/4 c  Plain yogurt
 
  In a large saucepan, heat oil.  Add onion and cook over medium-high
  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 medium-low, 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 20-Minute
  Meals. Typed in MMformat by Cindy Hartlin