CORN SOUP

4 medium ears white fresh corn
2/3 cup finely chopped red bell pepper
1/3 cup onion, green; finely minced
1/4 cup finely chopped canned green chilies
2 tbsp minced fresh tarragon
2 cups non-fat or low-fat milk
2 cups Half & Half (or heavy whipping cream)
1/2 tsp salt, seasoned; or to taste
dash black or white ground Pepper
Tabasco sauce (to taste)

Cut corn from cob; you should have about 2 cups (you can substitute equivalent amount frozen, thawed corn).

In a large saucepan, combine, corn, red pepper, green onions, chilies and tarragon. Add milk and half-and-half. Heat to boiling over high heat. Reduce to medium heat and simmer until vegetables are tender (5 to 8 minutes).

Add salt, pepper and Tabasco sauce to taste. Serve immediately.

TO THICKEN SOUP SLIGHTLY:
Melt 2 Tbsp butter in small saucepan; add 2 Tbsp flour, stirring over medium heat until blended and cooked 1 minute. Stir some of hot soup liquid into flour mixture until smooth, then return to saucepan with soup, mix in well and cook, stirring constantly.

Servings: 4
Source: Los Angeles Daily News, October 6, 1994