Corn And Red Pepper Soup

1. 1

   In a heavy saucepan, melt butter and add bell pepper and onion; cook until crisp but tender.

2. 2

   Add chicken broth, corn and cumin. Bring to a boil over medium-high heat.

3. 3

   Reduce to low heat, cover and simmer 20 minutes or until corn is tender.

4. 4

   Pour into blender and process until smooth.

5. 5

   Return to pan and whisk in sour cream until blended.

6. 6

   Add salt and pepper to taste.

7. 7

   Reheat, but do not boil.

8. 8

   Garnish with sunflower seeds.

* Per serving · 4 servings · Values may vary.

No additional tips available.